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Cornish pasty broken into two on a plate

Cornish Pasty with Steak and Sweet Potato

Julia Frey of Vikalinka
Traditional Cornish Pasties with Steak, Sweet Potato and Butternut Squash
5 from 3 votes
Prep Time 30 minutes
Cook Time 35 minutes
Course Main
Cuisine British
Servings 8
Calories 407 kcal

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: 407kcalCarbohydrates: 41gProtein: 15gFat: 20gSaturated Fat: 7gTrans Fat: 1gCholesterol: 48mgSodium: 605mgPotassium: 424mgFiber: 3gSugar: 3gVitamin A: 7974IUVitamin C: 7mgCalcium: 44mgIron: 3mg
Keyword cornish pasties, Cornish pasty
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