The great Celtic nation of Cornwall is a cornucopia of both classic and contemporary cuisine. Enjoy our recipe for classic Cornish Pasties!


Short Crust Pastry
-4 cups all-purpose flour
-1 cup vegetable shortening
-6 tablespoons ice water (or more)
-1 teaspoon salt

-8 ounces lean ground beef
-6 ounces boiling potatoes, peeled and cut into 1/2 inch dice
-1 medium onion, finely chopped
-4 or 5 tablespoons beef gravy or 4 to 5 tablespoons beef stock
-1 teaspoon dried herbs (thyme, marjoram, sage)
-Salt and pepper


Combine ½ cup flour, shortening, 6 tbsp ice water and salt in large bowl and beat well with large whisk or wooden spoon. Using fingertips, blend in remaining flour until mixture resembles coarse meal. If too dry, add up to 2 tbsp more ice water, a few drops at a time. Gather dough into ball. Refrigerate at least 1 hour. Combine beef, potatoes, onion and herbs and season generously with salt and pepper. Stir in enough beef gravy to bind mixture. Roll dough out on lightly floured surface to thickness of 1/8 of an inch. Preheat oven to 400°F. Lightly grease baking sheet. Mound meat mixture lightly in center of each circle; brush border with milk; fold dough in half over filling, pinching edges together to seal. Brush pastries with milk. Arrange on prepared sheet. Bake 10 minutes, reduce oven temperature to 340F and continue baking until pasties are light brown, about 45-50 minutes. Serve hot or at room temperature.

Yeghes da!