Cornish Pasties


  • 1 tablespoon olive oil
  • 1 small brown onion, finely chopped
  • 400g beef mince
  • 1 large potato, peeled, finely chopped & steamed
  • 1 carrot, peeled, finely chopped & steamed
  • ½ cup frozen Peas & steamed
  • Salt/pepper to taste
  • 5 sheets ready-rolled


  1. Prepare then steam vegetables
  2. Heat oil in a non-stick frying pan over medium heat
  3. Add onion, cook stirring until soft
  4. Increase heat to high, add mince, cook stirring until browned
  5. Add potato, carrot and peas, then remove from heat
  6. Season with salt and pepper. Set aside to cool
  7. Preheat oven to 200°C
  8. Cut pastry sheet into 4 squares
  9. Spoon 1 tablespoon mince mixture onto each square
  10. Bring pastry edges together to form a triangle and pinch edges to seal and form frills
  11. Place pasties on 2 baking trays lined with baking paper. Using a fork pierce both sides and brush with egg
  12. Bake for 20 minutes or until golden
  13. Set aside to cool


Can be reheated or frozen