Curried Cornish Pasties

Tiffany Bannworth


My husband is part Welsh, and to celebrate the wonderful, God-given man in my life, I thought I would try my hand at these.

I like to get a rough idea of how it's done, and run, run, run with it!

We loved it; you will too!

Mwynhewch eich bwyd! (Bon Appetit!)


★★★★★ 1 vote

30 Min
45 Min



  • 4 c
  • 2 tsp
    seasoned salt
  • 1/4 tsp
    baking powder
  • 3/4 c
  • 1 Tbsp
    cream of tartar
  • 1
  • 2 Tbsp
    grainy mustard
  • 1/2 c
    red wine
  • 1 c

  • 1 lb
    lamb or beef, cubed
  • 1
    fennel bulb (with top included), diced
  • 1
    rutabaga, diced
  • 2
    parsnips, diced
  • 2
    carrots, diced
  • 2
    sweet potatoes, diced
  • 1
    beet, diced
  • 1 c
    green peas, mashed or pureed
  • 1/2 stick
  • 1 Tbsp
    olive oil, extra virgin
  • 2 Tbsp
    garlic, chopped
  • 1 Tbsp
    herbes de provence
  • 1 tsp
    celery salt
  • 3 Tbsp
    worcestershire sauce
  • 1 Tbsp
  • 3 Tbsp
  • 1 1/2 c
  • 1 c
    sour cream
  • 1/2 c

  • ·
  • ·
    kosher salt

How to Make Curried Cornish Pasties


  1. Place all filling ingredients, save milk and tartar, in a skillet. Cook on high for 3 minutes, then reduced to medium low.
  2. Stir in milk and tartar. Cover and cook for 20-30 minutes.
  3. To start pastry, mix all ingredients, save shortening and butter, in a mixing bowl. Mix well, then rub in shortening.
  4. When totally mixed, form 8-10 balls. Place in freezer while filling continues to cook.
  5. When ready, roll balls into circles, and on half the side, add filling. Moisten rim with liquid from pan, and seal with a fork. Repeat until all is done.
  6. Or you can do a standing fold which cups more liquid. See photo. I do it this way.
  7. Cut a couple of tiny slits in each pasty , and optionally but recommended, paint outside with milk. Sprinkle with kosher salt.
  8. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 20-30 minutes longer or until golden brown.

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