Cornish Pasties

Pasties are meat pies, or turnovers, that miners in Cornwall originally took down in the mines with them for lunch. These are appetizer-size pasties.

Serves: 4Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 1 package (14.1 oz.) pie dough
  • 1 large egg
  • 1 Tbsp. water
  • 1⁄2 cup diced onion
  • 1⁄4 cup diced carrots
  • 1⁄2 cup cooked ground beef, cooled
  • 1⁄4 cup diced cooked potatoes
  • 1 Tbsp. all-purpose flour
  • 1 tsp. Worcestershire sauce
  • 1 tsp. seasoning salt
  • 1 tsp. dried thyme


  • Preheat oven to 350°F. Line a large baking sheet with parchment paper.
  • Cut 3-inch circles out of the pie dough. Beat egg and water together in a small bowl.
  • Combine the onion, carrots, cooked beef, potatoes, flour, Worcestershire sauce, seasoning salt, and thyme in a bowl. Put a spoonful of the mixture in the middle of each dough circle.
  • Brush the edges of the dough circles with egg mixture, fold the dough over to make a half circle, and press the edges to seal. Use a fork to crimp the edges.
  • Place the pasties on the prepared baking sheet and brush the tops with the egg mixture.
  • Bake for 20 to 25 minutes, until the tops are golden. Serve warm.