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Home » Recipes » Dinner » Cornish Pasty with Steak and Sweet Potato

January 2, 2014

Cornish Pasty with Steak and Sweet Potato

Published January 2, 2014 | Julia Frey (Vikalinka)

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Cornish pasty filled with tender and juicy steak bites, sweet potato and butternut squash. These little hand pies are much easier to prepare than you might think. 

For another classic British favourite, give our Caramelised Onion Sausage Rolls a try. 

Cornish pasty broken into two on a plate

Discovering new food that becomes a favourite is something we love doing . Cornish pasties are our most loved discovery since we’ve moved to London.

What is Cornish Pasty?

For those of you, who don’t know what they are, Cornish pasties are savoury hand pies filled with steak and potatoes. They originate from Cornwall and are often associated with miner’s food because they were so convenient to bring along for lunch. No cutlery required!

They are as traditional to England as Yorkshire pudding, toad in a hole and spotted dick. Yes, all real food! Cornish pasty is absolutely THE BEST street food you can ever imagine.

They are incredibly delicious and satisfying especially in cold and wet English weather and you can just grab one on the go! No wonder nearly all train stations sell them. 

cornish pasty step by step process imagesRecipe Tips

  • They might see far too fiddly to make at home but fear not I’ve got a shortcut!
  • Pre-made pastry with which any task can be done in a flash. I make my own pie pastry on special occasions but most of the time I just buy some ready made at my local grocery store. 
  • Traditionally, Cornish pasties are filled with steak and regular potatoes plus seasoning. I wanted to put my own spin and use vegetables in season. So I filled mine with sweet potatoes, butternut squash and carrots. 
  • You do not need to pre-cook your filling. It goes in raw. 
  • To ensure your filling cooks evenly, cut all vegetables into an even and small dice. This is by far the lengthiest part of the process. 
  • Cut circles out of the pie pastry using anything round. I used a pot lid. It should be at least 6 inches in diameter for a traditional sized pasty. 

sealing a Cornish pasty

  • Use egg wash to seal the the pastry by pressing the edges firmly, then crimping them.
  • Don’t worry if you are not quite sure how I’ve done it, using a fork for sealing is also very common. It also holds the filling in more securely!
  • Don’t forget to brush the pasties with an egg wash before baking for a beautiful golden colour. 

Cornish pasties before baking

As I mentioned earlier this version is not 100 % traditional. However if you go to a pasty shop, you will see all kinds of fillings nowadays. 

Curry flavoured pasties, Cheese and Onion, Chicken etc. The possibilities are endless! 

Cornish pasty on a white plate with brown design

More Savoury Pie Recipes to Try:

  • Chicken Pot Pie with Roasted Vegetables
  • Turkey Marsala Pot Pie
  • Wild Rabbit and Pheasant Pie 
Cornish pasty broken into two on a plate

Cornish Pasty with Steak and Sweet Potato

Traditional Cornish Pasties with Steak, Sweet Potato and Butternut Squash
5 from 3 votes
Print Pin Rate
Course: Main
Cuisine: British
Keyword: cornish pasties, Cornish pasty
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 8
Calories: 407kcal
Author: Julia Frey of Vikalinka

Ingredients

  • 350g/3/4 lbs skirt steak
  • 1 onion chopped
  • 1 small sweet potato diced
  • 1 carrot diced
  • 200g/1/2 lbs butternut squash diced
  • 1 tsp salt and pepper
  • 2 sprigs fresh rosemary or thyme or 1 tsp dried
  • 2 tsbp olive oil
  • 1 egg beaten
  • 500g/1 lbs pie crust or your own pre-made

Instructions

  • Preheat the oven to 400F/200C.
  • Get your ingredients out and dice everything in a ⅓" dice, empty your diced vegetables, steak and rosemary into a bowl, combine with a pinch of salt and pepper and a splash of olive oil.
  • On a floured surface roll out your pre-made pastry into ⅛" thick sheet. Then cut out rounds approximately 6" in diameter or slightly bigger. You can use anything round for this task (I used a pot lid).
  • Scoop about 2 tbsp of the filling and put it on your pastry round, just slightly off center. Brush the edges with an egg wash.
  • Then fold one side over to make a semi-circle and crimp the edges with a fork or pinch the edges together using your two fingers and a thumb and twist the edges attractively.
  • Brush them with eggwash all over and bake in the oven for 30-35 minutes until golden.

Nutrition

Calories: 407kcal | Carbohydrates: 41g | Protein: 15g | Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 605mg | Potassium: 424mg | Fiber: 3g | Sugar: 3g | Vitamin A: 7974IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 3mg

This recipe was adapted from Jamie Oliver

« Frostbitten Raspberry Cake
Perfect Guacamole »
10728 shares

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Reader Interactions

Comments

  1. Jessica B says

    at

    5 stars
    This was such an easy and delicious recipe! I am usually very tentative to ever experiment with a recipe, but having followed this one, and seeing the potential for so many variations, I feel confident to try it again and play with the ingredients. So thanks for making me feel like a competent cook. 🙂

    Reply
    • vikalinka says

      at

      Thank you so much for such great feedback, Jessica! I am thrilled you enjoyed this recipe and it gave you confidence!

      Reply
  2. Dee says

    at

    I need to make these for a large church group. Can I freeze them before or after baking?

    Reply
    • vikalinka says

      at

      Hi Dee, I would freeze them after baking, then reheat at 425F/220C before serving!

      Reply
  3. Harmony says

    at

    You don’t need to cook the skirt steak first? I’m a cooking newbie so am always worried about undercooking my meats.

    Reply
    • vikalinka says

      at

      No, Harmony, the steak is chopped up in very small pieces and cooks in the pasty, otherwise it would be overcooked and too dry.

      Reply
  4. Mrs. K says

    at

    5 stars
    My whole family loves this recipe. Unfortunately it takes me about 2 hours to chop everything. Wondering if a food processor would be quicker? It’s totally worth the work though. This time for some reason I had a lot of filling left over so I froze it and will see if it will still taste the same later…not sure you can freeze those veggies without parboiling?

    Reply
    • vikalinka says

      at

      I use food processor whenever I can so yes, it’s definitely a good idea. Great to hear that your family enjoyed the recipe. 🙂

      Reply
  5. Danielle Pettie says

    at

    5 stars
    I made these last night for dinner…amazing! Garrett and I both loved them. I didn’t feel like running to the store for squash so I made it without and made my own pastry. A bit of work but it was worth it. Thanks Julia!

    Reply
  6. Laura (Tutti Dolci) says

    at

    What tasty savory pies, your filling looks wonderful!

    Reply

Trackbacks

  1. Happy British Pie Week from an American and a Canadian! :) | Tti School of English says:
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Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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