Cornish Pasties
A classic Cornish pastie made easy in the Thermomix, with rich savoury filling and perfectly flaky, golden pastry.
When my son lived in Guernsey there was a charming bakery in town (easy walking distance from them) who would ring a bell when the Cornish pasties were out of the oven. You had to be quick. I have always wanted to recreate that recipe and I may have gotten close with these! I still think the whimsy of running out the door to get in the line for a hot from the oven Cornish pastie can never be recreated, but I gave it a good hot go!
There is something deeply comforting about a proper Cornish pastie, crisp, buttery pastry wrapped around a hearty, savoury filling that feels like a warm hug on a plate. This Thermomix version keeps all the tradition intact while making the process beautifully simple, from the pastry to a perfectly seasoned filling. It’s comfort food at its best, ideal for cosy dinners, lunchboxes, freezer stashes or any day that calls for great pastry and seriously good eating.
Make a batch, eat them for weeks from frozen, just reheat in the airfryer or oven on demand.
Serve them with our Fermented Tomato Sauce (Ketchup) of course!
Need
-
The Filling
- 6 cloves garlic
- 1 brown onion
- 20 Grams lard
- 500 Grams beef mince
- 1 large potato, peeled and finely diced
- 1 carrot, peeled and finely diced
- 1 swede, peeled and finely diced
- 120 Grams frozen peas
- pink salt flakes and pepper to taste BUY
-
The Pastry
- 450 Grams bakers or strong flour BUY
- 2 Pinches pink salt flakes BUY
- 120 Grams cold lard
- 80 Grams butter cold and cubed BUY
- 70 Grams ice water
- 2 eggs lightly beaten, to brush
Do
- 1
To make the filling, place garlic, onion and lard into the Thermomix bowl. Chop 4 sec/speed 6. Add mince, potato, carrot and swede. Sauté 3 min/Varoma/Reverse/speed 1. Break up mince with a spatula. Sauté 2 min/Varoma/Reverse/speed 1. Set aside to cool. Add seasoning as needed.
- 2
To make the pastry, place flour and salt into the Thermomix bowl. Mix 10 sec/speed 10. Add lard and butter. Combine 15 sec/speed 10 until mixture starts to come together. Add water and knead 1 min/dough setting/Interval. The key here is cold cold cold. Keep the fats as cold as you can, you could even freeze them for 30 minutes in pieces if you had time.
- 3
Tip dough out onto a floured silpat mat, shape into a ball and wrap up. Refrigerate for at least 30 minutes.
- 4
Preheat oven to 200°C. Line 2 oven trays with baking paper.
- 5
On a floured bench, roll out pastry dough to approximately 3mm thick. Cut out circles 10-20cm diameter (or however big/small you like).
- 6
Spoon filling on to one half of the circle, leaving a 1cm border. Brush the pastry border with a little egg wash. Fold pasty over to make a semi circle. Press together firmly and crimp edges with your fingers.
- 7
Place pasties on prepared trays, cut 2 small slits in the middle of each one. Brush with egg wash. Bake for 20 minutes. Then reduce heat to 160°C and cook a further 30 minutes.
- 8
Best eaten straight away. And if you're like me, serve with a squirt of good old tomato sauce.
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
