🥟 Cornish pasty
A Cornish pasty is a D-shaped pastry turnover filled with diced beef, potato, root vegetables and onion, seasoned simply with salt and pepper and baked until golden. The filling cooks inside the sealed crust, so it stays juicy. The pasty is crimped along the side and eaten by hand, hot or cold.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g shortcrust pastry
- 350 g beef skirt, finely diced
- 300 g potato, thinly sliced
- 1 carrot, finely diced
- 1 onion, chopped
- Salt and plenty of black pepper
- 1 tbsp water for brushing
Method
- Heat the oven to 200 °C and roll the pastry out, cutting four 20 cm circles.
- Layer potato, carrot, onion and beef on one half of each circle and season well.
- Fold the pastry over, press the edges and crimp them firmly.
- Brush with water and cut a small steam hole.
- Bake 20 minutes, then lower to 170 °C and bake 30–35 minutes more until golden.
How to make it lighter
- The pastry holds most of the calories: a smaller pasty with a side salad is lighter.
- Use lean beef and more vegetables in the filling.
- Half a large pasty is often enough for lunch.
History
The pasty is closely tied to Cornwall's tin-mining past, when it served as a portable, filling lunch for miners. Since 2011 the name 'Cornish pasty' has had protected status in the EU and UK, so it must be made in Cornwall to a traditional recipe.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Cornish pasty and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →