Baked Cornish Pasties Recipe

Cornish Pasty
submitted by sumit at


Difficulty LevelEasyHealth IndexHealthy++


 Flour3 1⁄2 Cup (56 tbs) (sifted, unbleached)
 Suet1⁄2 Cup (8 tbs), ground
 Salt1 Teaspoon
 Margarine3⁄4 Cup (12 tbs)
 Water1⁄2 Cup (8 tbs), cold

Nutrition Facts

Serving size: Complete recipe

Calories 3778 Calories from Fat 2214

% Daily Value*

Total Fat 248 g380.9%

Saturated Fat 86.6 g432.9%

Trans Fat 0 g

Cholesterol 81.6 mg

Sodium 2000.6 mg83.4%

Total Carbohydrates 335 g111.7%

Dietary Fiber 11.8 g47.3%

Sugars 1.2 g

Protein 47 g94.7%

Vitamin A 116.4% Vitamin C 0.27%

Calcium 7.4% Iron 114%

*Based on a 2000 Calorie diet


All ingredients must be cold.
With a pastry blender, blend flour, suet, salt, and margarine together until mixture resembles crumbs.
Add Water and mix lightly until dough holds together.
Knead on a lightly floured board or cloth forafew moments until dough is smooth.
Divide into 2 balls and chill until dough is firm (approximately 20 minutes).
Roll out 1 ball of dough at a time on a lightly floured board until it is a little thicker than 1/8-inch.
Cut with a 2 1/2-inch round cookie Cutter.
Cover and refrigerate rounds until ready to fill them.
Spread a small amount of the filling on half of each round.
Fold the other half over and seal edges well.
Place fill pasties on an ungreased baking sheet and bake 1 5 minutes at 375°; lower heat to 350° and bake 30 minutes or until pasties are golden.



Anonymous says :

What is it with all you Americans claiming that Cornish (read the word, Cornish means coming from Cornwall in the UK!!!) pasties are American?
Posted on: 23 September 2011 - 8:25am