Skinnymixer’s Cornish Style Pasties are a delicious, budget-friendly baked treat stuffed with a peppery meat and vegetable filling. Although they aren’t authentic, they are definitely tasty!
One thing is for sure, when I’m driving through regional South Australia and see a bakery I’m going to order a Cornish Pasty. There is something about the peppery, meat and vegetables in the pastry that I just can’t get enough of!
Not many people know that the Cornish Pasty arrived in South Australia in the early 1800’s when many miners from Cornwall established a new mining colony just outside of Adelaide.
The immigrants brought their mineral mining skills to the area and their recipes.
In 2011, the Cornish Pasty received Protected Geographical Indication status from the European Union – meaning a true Cornish pasty must follow the traditional recipe and be made in Cornwall.
This recipe does not follow the traditional Cornish Pasty Association recipe and is made with mince instead of skirt steak. It’s definitely more of an Australian style Cornish Pasty with carrots and mince – but still delicious!
Can I freeze Pasties?
Cornish pasties freeze well – you can freeze before baking. You can also bake from frozen, simply reduce the temperature and increase the cook time a little until cooked through.
Great for lunchboxes
They are great to make for an easy meal on the go, including for Farmers at harvest time. The pastry is stiff and designed to make it easier to eat on-the-go.
Feel free to make smaller pasties from this recipe.
Can I make Gluten-Free Pasties?
Absolutely! Just follow the instructions for the Gluten-free Variation to ensure the best results. If you have ever made the Shortcrust Pastry (Gluten-free) from our SkinnyEntertaining cookbook, you will love this.
skinnymixer's Cornish Style Pasties
Equipment
- 1 silicone basting brush
- 1 rolling pin
- 1 metal baking tray
- baking paper
- metal cooling rack
Ingredients
Dough
- 500 g plain flour
- 250 g unsalted butter - cubed
- 1 tsp salt
- 150 g cold water
Filling
- 250 g potatoes - peeled and cubed small
- 200 g pumpkin, swede or turnip - peeled and cubed small
- 200 g carrots - peeled and cubed small
- 300 g premium beef mince
- 1 medium onion - chopped fine
- 1 Tbsp ground white pepper - (halve for vegetarian or if you don't like spice)
- 1 tsp ground black pepper
- 1 tsp salt
- 50 g chicken stock concentrate
- 1 egg - beaten
Instructions
Thermo Cooker
- Add plain flour, salt and butter to mixer bowl. Mix for 30 sec/speed 2/MC on.
- Add cold water and mix for a further 2 min/dough function/MC off.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 min.
- Preheat fan-forced oven to 180°C or 350°F.
- Add all remaining ingredients except egg to mixer bowl. Combine for 10 sec/reverse/speed 1/MC off.
- On a lightly floured surface, roll out the pastry to about 3mm thickness.
- Cut out 8 circles (or 6 larger).
- Divide mixture by 8. Place 1/8 of the filling on one half of each pastry circle, leaving a 2-3cm border around the edge.
- Brush the edges with a little water, then fold the pastry over to enclose the filling. Press the edges to seal, and crimp them so no holes
- Place the pasties on a baking tray lined with baking paper. Brush the tops of the pasties with the beaten egg for a golden finish.
- Bake for 45 min or until golden brown.
Conventional
- Add plain flour, salt and butter to a food processor. Mix for 30 sec or until combined.
- Add cold water and mix until a dough forms. Remove and knead for 2 min.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 min.
- Preheat fan-forced oven to 180°C or 350°F.
- Add all remaining ingredients except egg to a large mixing bowl and combine well.
- On a lightly floured surface, roll out the pastry to about 3mm thickness.
- Cut out 8 circles (or 6 larger).
- Divide mixture by 8. Place 1/8 of the filling on one half of each pastry circle, leaving a 2-3cm border around the edge.
- Brush the edges with a little water, then fold the pastry over to enclose the filling. Press the edges to seal, and crimp them so no holes
- Place the pasties on a baking tray lined with baking paper. Brush the tops of the pasties with the beaten egg for a golden finish.
- Bake for 45 min or until golden brown.