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Recipe for Cornish Pasties Downton Abbey cookbook

Cornish PastiesĀ 

Prep Time 30 minutes
Cook Time 20 minutes


  • Pie crust
  • 4 1/2 c. all-purpose flour
  • 1 1/4 tsp. salt
  • 7 1/2 oz vegetable shortening and/or unsalted butter
  • 1 c. cold water
  • Pork Filling
  • 3/4 lb. boneless pork shoulder or pork chop diced into 1/2" cubes
  • 1/4 lb. bacon minced
  • 2 granny smith apples peeled, cored, and diced into 1/3" cubes
  • 3 small Yukon gold potatoes peeled and diced into 1/3" cubes
  • 1 yellow onion diced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dried sage
  • Salt and pepper to taste
  • Sour cream optional


  1. STEP ONE - crust
  2. Stir flour and salt in large bowl until blended. Cut shortening into flour mixture using your fingers or a pastry knife until shortening pieces are the size of peas. (Note, I used a combo of butter and shortening.) Gradually add just enough water, 1 tablespoon at a time, until dough holds together and forms a smooth ball.
  3. STEP TWO - crust
  4. Divide dough in half and shape into two disks, about 1/2-inch thick. Wrap each dis in plastic wrap. Chill 2 hours or overnight.
  5. STEP THREE - filling
  6. It may seem like a lot of dicing, but it goes quickly. The pork chunks should be about 1/2-inch cubes, with bacon, apple, potato, and onion all being diced a bit smaller, so the pasties are easier to fill. Place all the filling ingredients (except the sour cream) together in a bowl, and toss until well mixed.

  7. STEP FOUR - crust
  8. On lightly floured surface, roll out the dough from center outward. The dough should be about 1/8" thick. Use a 6-inch plate or bowl as a guide to cut out circles that will be the basis for the pasties. Between the two disks of dough, you should be able to get about 14 circles.
  9. Transfer 6" circles to a baking sheet covered in parchment or a baking mat.
  10. STEP FIVE - fill the crust
  11. Using a spoon, place about 1/4 cup of filling onto each dough circle.
  12. If you like a more gravy-like interior, place a dollop of sour cream on top of the filling.
  13. STEP SIX - fold
  14. Fold the circles in half, enclosing the filling. Using a fork, seal the edges of the dough together to prevent filling from leaking out.
  15. Poke the top of each pasty twice with a fork. These holes will help steam to escape and allow for even cooking.
  16. STEP 6 - bake
  17. Bake the pasties at 375-degrees for 20 minutes, rotate the pan, and bake for another 20-25 minutes until golden brown.
  18. Serve hot.