Traditional Cornish Pastie – a delicious recipe with unbaked pie crusts, potato, onion, lean roast, salt, black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add the potato, onion, rutabega, meat and spices together and mix well.
2
Lay out one of the pie crusts and put half the ingredients on half of the pie crust leaving about 1 inch along the edge for sealing.
3
Lightly dampen along the edges of the pie crust with your fingertips.
4
Lay the other half of the pie crust over the top of the filling and press the top and bottom edges together well.
5
Fold the sealed edge toward the center and either crimp with your fingers or press along the entire folded edge with the tines of a fork.
6
Bake 425 degrees F. for 15 minutes then lower temperature to 350 degrees F for an additional 30 minutes.
7
Serve hot with brown or white gravy or serve cold without.
177
kcal
Calories
10
g
Fat
5
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 unbaked pie crusts, 1 medium potato (peeled and cubed into small cubes), 1 medium onion (chopped), 1 small rutabaga (uncooked, peeled and chopped), and more.
Yes, Traditional Cornish Pastie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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