Pasties

Name: Pasties
Cook time: 30 min
Yield: 8 servings

A Cornish pasty made by Warrens cut in half. The filling is beef steak, potato, turnip and onion. ? Photo by David Johnson [1], CC BY-SA 3.0, via Wikimedia Commons

A pasty (Cornish: pasti, hoggan, incorrectly written as pastie) is a type of pie, originally from Cornwall, in the United Kingdom. It is a baked savory pastry case traditionally filled with sliced meat and vegetables. The ingredients are uncooked before being placed in the unbaked pastry case. Pasties with traditional ingredients are specifically called Cornish pasties. Traditionally, pasties have a semicircular shape, achieved by folding a circular pastry sheet over the filling. The circular edge is then crimped to form a seal. This recipe is from Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F.of W. I.

Cooking time: 30 minutes
Servings: 8

Ingredients and directions are available to RecipeLot members. Sign up or log in to see the full recipe.