Cornish Pasties

Difficulty: Medium
Fuel Type:
  • People

    Serves 12

  • Prep Time

    1 h

  • Barbecue Time

    40 to 50 min.


the Ingredients



  • 300 grams beef scotch fillet, finely diced
  • 1 potato, peeled, finely chopped
  • 1 swede, peeled, finely chopped
  • 1 onion, peeled, finely chopped
  • Salt and pepper
  • Pepper
  • 6 sheets puff or shortcrust pastry
  • 1 egg, lightly beaten


  • In a bowl mix together the filling ingredients. Cut four 12cm diameter rounds from each sheet of the pastry. Lightly brush the edges with the beaten egg. Spoon 1 tablespoon of the filling onto the centre of each pastry round. Fold the pastry over to create a semicircle. Press down on the edges to create a seal. If desired, crimp the edges.
  • Set up your barbecue for indirect cooking (refer to your handbook for further instructions). Preheat your barbecue for roasting.
  • Place the pasties onto two lined baking trays, and pierce two holes in each pasty with a knife. Brush the pasties with the egg.
  • Once the barbecue has preheated, make adjustments to the burner control(s) if required. Cook the pasties until golden brown and crisp, 20 to 25 minutes for each tray.

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