Suet crust Cornish pasties

Suet crust Cornish pasties


2 people made this

About this recipe: Something a little different and great for freezing, not only the pastry but the sauce, which gives it that bit of extra flavour. Nice with wedges or chips or just eaten on their own as a lunch time snack, or the large ones as a meal in themselves.

weatherwatcher Derbyshire, England, UK

Makes: 12 pasties

  • 450g (1lb) plain flour
  • 225g (8oz) suet
  • 1 pinch salt
  • 3 teaspoons baking powder
  • cold water to mix
  • Filling ingredients
  • 1 small swede, cubed
  • 3 large potatoes, cubed
  • 6 carrots, cubed
  • 450g (1lb) best steak mince
  • 2 red onions
  • 1 tin Scotch broth

Prep:40min  ›  Cook:20min  ›  Extra time:40min freezing  ›  Ready in:1hr40min 

  1. Preheat the oven to 180 C / Gas 4.
  2. Mix flour, suet, salt and baking powder together. Add water until you have a firm dough. Roll out and cut your round shapes. You can make 6 large ones if you use a tea plate or 12 if you use a saucer.
  3. Cut the swede, potatoes and carrots into small cubes; boil until soft. Fry the mince and onions until they are cooked but not browned. Strain and add the vegetables to the mince and onions and stir in the Scotch broth. Simmer until the broth has almost evaporated and soaked up in the mixture.
  4. Spoon the mix into your pasties. Don't skimp on the filling. Fold and seal the edges.
  5. Bake in a moderate oven until the pastry has just dried out; don't let it brown. Take out and allow to cool and put into bags and freeze.


The soup gives the filling that little extra taste and it is well worth a try. I always fill them with as much filling as I can get into them, not like the ones you buy. After you take them from the freezer allow to thaw out and cook slowly in the oven on 180 C / Gas 4 until golden brown.

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