Cornish Pasties

  • Prep Time
    60 mins
  • Cook Time
    40-50 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 6 sheets puff or shortcrust pastry
  • 1 egg, lightly beaten


  • 300g beef scotch fillet, finely diced
  • 1 potato, peeled, finely chopped
  • 1 swede, peeled, finely chopped
  • 1 onion, peeled, finely chopped
  • Salt and pepper



Step 1
In a bowl mix together the filling ingredients. Cut four 12cm diameter rounds from each sheet of the pastry. Lightly brush the edges with the beaten egg. Spoon 1 tablespoon of the filling onto the centre of each pastry round. Fold the pastry over to create a semi-circle. Press down on the edges to create a seal. If desired, crimp the edges.

Step 2
Set up your barbecue for indirect cooking. Please refer to your handbook for further instructions. Preheat your barbecue for roasting.

Step 3
Place the pasties onto two lined baking trays, pierce two holes in each pasty with a knife. Brush the pasties with the egg.

Step 4
Once the barbecue has preheated, make adjustments to the burner control(s) if required. Cook each tray of pasties for 20-25 minutes. Or until the pastry is golden brown and crisp.