Our recipe for Cornish Pasties has been handed down from our late father Don Vivian and his family who came from Broken Hill in NSW, Australia. We have modified it slightly by using pastry sheets which are square, instead of rolling our own, and changed the shape from the traditional lovely round shape so we don’t waste any of the pastry. However, you can easily use a plate to cut out a circle and make them the correct shape if you prefer.
Broken Hill was very much a mining town and many Cornish miners settled there and brought with them their recipes for pasties, as I understand it, the pasties were made for the cornish miners to take down in the mines with them for an easy meal on their long days in the mine. They also sometimes had sweet fillings up one end and savoury down the other end, a complete meal in one.
We make a large batch and pop them in the freezer for easy meals during the week.
Makes 10 to 12
- 1 kilo beef mince
- 10 – 12 pastry sheets, we use half puff pastry and half shortcrust pastry
- 1 suede
- 1 parsnip
- 5 -6 carrots
- 4 potatoes
- 2 onions
- wedge of pumpkin
- 1 cup of peas – optional
- 2 tablespoons of parsley flakes
- salt and pepper to taste
- milk to glaze the pasties prior to cooking
- Preheat the oven to 180 C and line baking trays with baking paper or grease the trays.
- Peel and chop all the vegetables into chunks
- Mince the vegetables except the peas in a food processor using a selection of each of the vegetables so they are all combined well, do a little a time and tip into a large mixing bowl.
- Add the mince beef, peas if adding them, parsley, salt & pepper to the minced vegetables and using hands combine them well.
- Place a fair amount at a guess about 5 heaped tablespoons full into the center of a pastry sheet and form a long rectangular patty down the centre. Watch the video if you are unsure of this step.
- Bring the sides across and then the ends to seal the meat in using your fingers or a fork to crimp the ends.
- Place on the baking tray and add some air holes across the top of the pastry using the fork then glaze with the milk.
- When your tray is full place in the oven and cook until golden brown approx 40 to 50 minutes.