Mini Cornish pasties

9 INGREDIENTS • 6 STEPS • 2HR 30MIN

Mini Cornish pasties

Recipe

4.0

4 ratings
Chef Jack Stein says: "My favourite street-party snack has got to be the good old Cornish pasty – you can happily dance and celebrate with one in your hand! These mini versions are great for get-togethers."
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Chef Jack Stein says: "My favourite street-party snack has got to be the good old Cornish pasty – you can happily dance and celebrate with one in your hand! These mini versions are great for get-togethers."
author_avatar
Jack Stein
Jack is the son of famous fish aficionado Rick Stein. Since 2017, he’s been chef director across the Stein’s restaurant portfolio, overseeing all the menus and running his own cookery course. He’s a familiar face on screen and has written a cookbook.

2HR 30MIN

Total time

Ingredients

Servings
12
450 g
M&S Remarksable Value plain flour
120 g
M&S Remarksable Value salted butter
1
M&S Remarksable Value free-range mixed sized eggs
beaten with 2 tsp milk, to glaze
For the filling
125 g
M&S Select Farms diced British beef
80 g
salad potatoes, peeled, finely diced
80 g
M&S Remarksable Value swede, peeled, finely diced
60 g
onions, finely diced
To serve
to taste
M&S classic tomato everything sauce
to taste
Collection piccalilli

Nutrition per serving

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Calories
244kcal
Fat
10.2 g
Saturates
5.8 g
Sugars
0.8 g
Salt
105.1 mg
Love This Recipe?
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Mini Cornish pasties
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author_avatar
Jack Stein
Jack is the son of famous fish aficionado Rick Stein. Since 2017, he’s been chef director across the Stein’s restaurant portfolio, overseeing all the menus and running his own cookery course. He’s a familiar face on screen and has written a cookbook.

Method

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step 1
Combine the flour (450 g) and butter (120 g) in a large bowl and gently rub together with your fingertips until the mixture resembles fine breadcrumbs. Using a butter knife, gradually work in around 80-90ml iced water - enough to bring the mixture together to form a smooth dough.
step 2
Tip out onto a clean work surface and knead into a smooth ball. Flatten to a disc, wrap in clingfilm and chill in the fridge for 2 hours.
step 3
Meanwhile, combine the beef (125 g), potatoes (80 g), swede (80 g) and onion (60 g) in a bowl and season with salt and plenty of black pepper.
step 4
Preheat the oven to 180°C/160°C fan/gas mark 4 and line a baking tray with baking paper.
step 5
Roll out the dough to the thickness of a pound coin and use a 10cm cookie cutter or mug to cut out 12 circles of pastry. Divide the filling between the circles, fold the pastry in half, then crimp the edges to seal. Brush the pasties with the egg and milk glaze (1), transfer to the lined baking sheet and bake for 30 minutes, or until golden.
step 6
Serve with tomato sauce (to taste) or piccalilli (to taste), if you like.
step 6 Serve with tomato sauce (to taste) or piccalilli (to taste), if you like.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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