Cornish Pasties With Beer Gravy

"A true Cornish pasty has to be made in Cornwall, but the version given here in this recipe is easy to make at home (or wherever you are), and pays homage to the original. With the addition of a rich beer gravy, these make a great treat for a Friday night and you could make two large pasties or four small."

Original recipe yields 4 servings


  • Serving Size: 1 (499.9 g)
  • Calories 829.6
  • Total Fat - 48.5 g
  • Saturated Fat - 19 g
  • Cholesterol - 167.3 mg
  • Sodium - 1182.9 mg
  • Total Carbohydrate - 66.7 g
  • Dietary Fiber - 4.2 g
  • Sugars - 14.7 g
  • Protein - 33 g
  • Calcium - 109.5 mg
  • Iron - 4.8 mg
  • Vitamin C - 16.8 mg
  • Thiamin - 0.4 mg

Step 1

Preheat the oven to 200°C/gas mark 6.

Step 2

In a large bowl, mix together the diced beef and vegetables, seasoning really well particularly with pepper (a mixture of black and white pepper is nice here).

Step 3

Roll out the pastry to a thickness of 5 mm and cut out circles to make either two large pasties or four smaller ones (using dinner plates or side plates as guides).

Step 4

Divide the filling between the pastry discs, placing on one half of each circle, leaving a gap at the edge to seal. Top each mound of filling with a knob of butter.

Step 5

Brush around the edges of the pastry with the egg wash and then fold over the free half of pastry to cover the filling. Crimp the edges together to seal and pierce a small hole in the top of each pasty.

Step 6

Transfer the pasties to a baking tray, brush all over with the egg wash and cook for 30–35 minutes, or until golden brown.

Step 7

For the beer gravy, melt the butter gently in a frying pan and add the sliced onions. Cook very gently until golden (this can take 30 minutes or longer), adding the garlic once the onions are nearly ready.

Step 8

Add the flour and cook, stirring to make sure there are no lumps until the flour is dispersed throughout the onions.

Step 9

Add the stock, ale, thyme leaves and sugar and bring to the boil. Continue to cook until slightly reduced and thickened. Season with salt and pepper to taste.

Step 10

Serve the pasties hot from the oven with the gravy.

NOTE: If using only rutabaga or turnip, use 150 grams total

Tips & Variations

No special items needed.



We loved this. My son said to put this in the "keeper" file, so it was definitely a hit. I've never not put the "gravy" in with my filling in pot pies, but this worked. Thanks for sharing! Made for CQ 2017 for the Smok'in Chefs.

review by:
(17 Aug 2017)


DH's mom worked in a restaurant in the UP of Michigan where there were lots of descendants of Cornish miners who came to work the local iron and copper mines. She learned how to make pasties that were to die for. Unfortunately, she died before I met her. We currently live in southern Wisconsin near Mineral Point, an area known for its Cornish lead miners. (That's how Wisconsin got the name "the Badger State" because the miners would burrow into the hills to extract the lead.) In any event, my feeble attempts at pasties have not been up to Ma's standards until now! This was the first time I have purchased a rutabaga/swede - called 'bagies" around here! And DH loved the pastie and the beer gravy (I used Guinness to keep in the theme of the Commonwealth!) Thanks for posting! Made for CQ2017

review by:
(14 Aug 2017)