Cornish Pasties

Cornish Pasties

These are excellent served hot or cold. Ideal for packed lunches.


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Serves: 12 person(s) Change

Preparation Time: 30 mins
Cooking Time: 40 mins

Yield: 12 x pasties

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe

Ingredients Convert to Imperial

  • 3 cup Low-Fat Pastry (* see recipe link)
  • 3 medium potatoes, finely chopped
  • 2 carrots, finely chopped (5 oz)
  • 1 medium turnip, finely chopped
  • 1 large onion, finely chopped
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 2 Tbsp mix of fresh herbs (such as marjoram, thyme and parsley)
  • 300 g lean ground beef


Pre-prepare 3 cups of Low-Fat Pastry (* 3 cups = about double the pastry recipe).

Mix prepared potato, carrot, turnip, and onion with salt, pepper, a selection of fresh herbs, and ground beef. This may all be done in a food processor if available.

Roll out the Low-Fat Pastry and cut into 12 circles with a 7-inch plate.

Place 1/3 cup of filling on each half, moisten outer edge with water, fold over and seal. Cut 2 small slits in each for steam.

Place pasties on baking trays. Bake in 350ºF oven for about 40 minutes or until brown.


Replacements for beef: Substitute chicken or rinsed, water-packed canned tuna.

Vary the vegetables by substituting cooked rice for potatoes and incorporating celery, mushrooms and bell pepper.

Serving suggestions are not included in the nutritional analysis.