Cornish Pasties

I don’t know why but I just can’t cook in small quantities, if I’m going to have a cook up I might as well do a lot rather than a little and get it stashed in the freezer. I’ve been terrible this year in my squirrelling of food into the freezer. I hope this isn’t a sign that it’s going to be a harsh winter.

A4DC8DD2-1940-4BE6-9333-2FA91D50924AToday I decided to do a batch of  traditional Cornish pasties. Eaten by the tin miners the Cornish pasty has a thicker more substantial crust to a normal short crust. I use a strong plain flour in my pastry dough which is kneaded for 3 minutes  this is what allows the gluten to develop and produce the strong outer skin of the pasty where within the meat and vegetables steam and cook  capturing all the delicious flavours inside.E809B67C-316C-4907-BFD5-00F9CD377583

Beef skirting is the traditional meat to use in a Cornish pasty and in my humble opinion it’s by far the best, I love beef skirt, and I got this from my local butcher, Nathan, who told me it was offal skirt. Just looking at its dark colour and marbling I know it’s going to taste fantastic.

When I am doing batch cooking I like to get everything prepped up first so I’m organised, that’s the plan but it doesn’t always turn out like that.86023F24-F1A5-447A-9E4A-041F175DC650

I mix up the seasoning in a jar which is one teaspoon pepper to two teaspoons of salt this is added just before I seal the pasty


So here is how I bring it all together. This little film will show you how the pasties are constructed and I’ve tried to do a slow motion of the traditional crimp. I will get better at this film making lark and get the positioning of the camera better in future. I’m no Danny Boyle.

The smell of Baking is divine and permeates the house, I just love it because it’s so homely and comforting especially and wild wet days .




I always like to cost my cooking, I use a local butcher for my meat and buy my flour, butter and lard at either Aldi or Morrison’s.

  • Beef skirt or stewing beef.                £4.50
  • Strong plain flour                               £1.00
  • Butter                                                    £1.49
  • lard                                                           40p
  • egg                                                             20p
  • veg from allotment    Cost to buy    £1.00

Total cost                                                 £8.59

I made19 pasties and there were some veggies left over for soup so by my reckoning that works out at about 46p a pasty, and when served with a few allotment vegetables or mushy peas and pickles it makes some thrifty teas for us.


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