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Easy Cornish Pasty Recipe Plus 10 Filling Ideas

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

This homemade cheeseburger pasty is a tasty and healthier alternative to fast food. Learn how to make this and other pasty variations!

This homemade cheeseburger pasty is a tasty and healthier alternative to fast food. Learn how to make this and other pasty variations!

What Is a Pasty?

A pasty is any pastry-wrapped filling that has been baked until crisp and golden. Many people are familiar with Cornish pasties, which is understandable because they are perhaps the most famous type of pasty. However, it is important to know that there is virtually no limit to what you can incorporate in a pasty. While a traditional Cornish pasty normally contains beef, potato and swede (rutabaga), it is possible to include other meats, vegetables and a whole host of different ingredients, as well.

This article will look at 10 different potential pasty fillings in an attempt to show just how versatile the whole pasty concept can be. There really are no limits to this wonderfully flexible food creation, from the most robust meaty feasts to entirely vegetarian-friendly options.

Are Store-Bought Pasties Any Good?

Every major supermarket in the UK, as well as most butcher's shops, baker's shops, village stores and more, will sell pasties of one type or another. I bought this beef and onion pasty (above) solely for the purpose of featuring it as an example in this article. It was revolting! The pastry was perhaps not too bad, but the mushy, slimy, battleship-grey "beef and onion" filling was grossly over-seasoned with pepper and similarly under-seasoned with salt. The baked beans and HP Sauce was a vain attempt to make it edible.

The cost of this pasty? It was on, "special offer," for £1, or about U.S. $1.50, which was probably about four times as much as it cost to make and many times more than it was worth.

It is important to point out that not all supermarket pasties will provide such a distasteful eating experience, but hopefully this article will prove that the best pasties, and those that represent the best value for money, are those that you make yourself at home, designed to suit your tastes and those of your family. Why not give them a go?

This pasty is filled, folded, glazed and ready to be baked

This pasty is filled, folded, glazed and ready to be baked

Let's Begin With a Basic Recipe

The pasty filling recipes in this article are extremely varied, but the assembly technique and cooking times are the same in each instance. It makes sense, therefore, to cover this at the beginning and only once before looking at specific fillings and serving suggestions.

Note about pastry: I use puff pastry for my pasties, whereas many pasties are traditionally made with shortcrust. This is down to personal preference and a belief that puff pastry is much better suited to producing pasties of any type. Shortcrust pastry could of course be substituted where desired.

Basic Cornish Pasty Recipe

Prep time: 15 min Cook time: 35 min Ready in: 50 min Yields: 1 pasty


  • Plain or all-purpose flour, for rolling the pastry
  • 8 ounces puff pastry, store-bought
  • Filling of choice (see ideas below)
  • 1 egg, beaten
  • Butter, for greasing the baking tray


  1. Preheat your oven to 400°F (200°C).
  2. Lightly flour a rolling pin as well as a clean, dry surface. Roll out the pastry evenly to a square of just over 13 x 13 inches.
  3. Use a large dinner plate as a template (13-inch diameter) to cut a circle in the pastry. Discard the offcuts.
  4. Carefully spoon the pasty filling of your choice onto one half of the pastry, leaving a border of just over 1 inch at the edges. Never overfill a pasty—it will simply burst in the oven.
  5. Dip a pastry brush into the beaten egg and lightly glaze the edges of the pastry.
  6. Fold the empty half of the pastry over the top of the filling and crimp the edges to seal.
  7. Grease a baking tray with a little butter and gently lift the pasty onto the tray with a large spatula.
  8. With the pastry brush, glaze the pasty all over with more beaten egg. Make a slit of about 1 inch in the top to allow steam to escape during cooking.
  9. Put the pasty into the oven for 35 to 40 minutes until the pastry is beautifully golden.
  10. Once out of the oven, leave the pasty to rest for at least 10 minutes before cutting and serving.

10 Pasty Filling Ideas

In this article, I will show you how to make the following fillings for pasties:

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Read More From Delishably

  1. The Big Breakfast Pasty: Sausage, Bacon and Tomato
  2. Turkey, Sage and Onion Pasty With Cranberry and Port Sauce
  3. Beef Steak Pasty With Baked Beans and Pickle
  4. Vegetarian Cheese, Pickle and Onion Pasty
  5. Spicy Pork and Pineapple Pasty
  6. Haggis and Clapshot Pasty
  7. Vegetarian Sweet Potato and Parsnip Pasty
  8. Simple Chicken Curry Pasty
  9. Irish Stew Pasty With Lamb and Root Vegetables
  10. Cheeseburger Pasty With Pickles, Relish and Fries
The Big Breakfast Pasty: Sausage, Bacon and Tomato

The Big Breakfast Pasty: Sausage, Bacon and Tomato

1. The Big Breakfast Pasty: Sausage, Bacon and Tomato

A pasty—for breakfast? Yes, why not? Think simply of the paste of the pasty as an alternative carb to the more popular toast, fried bread, fried potatoes or hash browns. This idea even makes the preparation of a traditional fried breakfast simpler. The pasties can be prepared the day before, cooled and refrigerated. They are then simply placed in a moderate oven for 15 to 20 minutes and left unattended to reheat while you only have the black pudding, egg and reduced number of other accompaniments to prepare and fry.


  • 4 beef link sausages
  • 3 rashers unsmoked back bacon
  • 1 (8-ounce) can chopped tomatoes in tomato juice
  • Salt and black pepper, to taste
  • 2 slices black pudding
  • 8 to 10 small mushrooms
  • 4 tablespoons baked beans in tomato sauce
  • 2 eggs


  1. Fry the sausages and bacon and allow them to cool. Do not prick the sausages; merely add them to a frying pan with a little oil and cook over a very low heat. Cook gently in this way for 20 minutes, turning occasionally.
  2. Transfer the cooked sausages to a plate and fry the bacon in the same pan for about 3 minutes per side. Transfer to the same plate as the sausages, cover and leave to cool completely.
  3. In a pot, add the canned tomatoes. Season with salt and pepper, then simmer gently for around 10 minutes to reduce. This will leave you with a lush and thick sauce for your pasty. Cover the pot and allow the tomato sauce to cool.
  4. Chop each cooled sausage into 4 pieces at a 45-degree angle. Cut off any rind and the excess fat from the bacon and cut each rasher in half. Lay the bacon on the pastry first, followed by the sausage pieces, before spooning on the tomato sauce. Fold, crimp and bake.
  5. While the pasty is resting, use the time to fry the black pudding, mushrooms and eggs. Heat the baked beans through in a saucepan.
Turkey, Sage and Onion Pasty With Cranberry and Port Sauce

Turkey, Sage and Onion Pasty With Cranberry and Port Sauce

2. Turkey, Sage and Onion Pasty With Cranberry and Port Sauce

Are you one of the millions who think turkey is only for Thanksgiving or Christmas? While this pasty could be enjoyed as a very tasty alternative for a celebration dinner, it is equally enjoyable at any time of year.


  • Vegetable oil, for cooking
  • 8 ounces diced turkey breast
  • 1/2 small onion, thinly sliced
  • 1/2 teaspoon dried sage
  • Salt and white pepper, to taste
  • 1 pint fresh chicken stock
  • 1 tablespoon cranberry and port sauce
  • 12 baby potatoes
  • 4 ounces green beans, trimmed


  1. Add a small amount of oil to a nonstick saucepan. Quickly brown and seal the turkey pieces.
  2. Add the onion, sage and the chicken stock. Bring to a gentle simmer for 15 minutes. Turn off the heat, cover and leave for at least 1 hour to cool completely. Assembling the pasty with a hot filling will spoil the pastry.
  3. Using a slotted spoon, lay the turkey and onion filling onto the rolled pastry before spooning the cranberry and port sauce on top. Fold and crimp before placing in the oven.
Beef Steak Pasty With Baked Beans and Pickle

Beef Steak Pasty With Baked Beans and Pickle

3. Beef Steak Pasty With Baked Beans and Pickle

This will perhaps seem like a curious combination to many people. I can't actually take the credit for this idea as it is based on a type of pasty I bought (on several occasions) from a small baker's shop near the harbour in Bowmore (on the Isle of Islay, off Scotland's west coast) a few years back. The pasties were absolutely delicious and this is my own version.


  • Vegetable oil, for cooking
  • 6 ounces stewing beef or steak
  • 1 pint homemade beef stock
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons baked beans in tomato sauce
  • 1 tablespoon fine-cut sandwich pickle
  • 2 portions homemade chips


  1. Add a small amount of vegetable oil to a pot and quickly brown and seal the beef over high heat.
  2. Season the beef with salt and pepper and pour in the beef stock. Simmer for about 1 hour or until tender. The specific time will vary significantly, depending upon the type of meat you use. Ask your butcher for advice if you are not sure. Turn off the heat, cover and leave to cool.
  3. Drain the cooled beef and use your fingers to tease the pieces apart slightly before laying them on the pastry.
  4. Spoon on the beans, ensuring you do not include too much of the liquid tomato sauce.
  5. Add the pickle last before folding and baking the pasty.