Name: Mini Cornish Pasties
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Ingredients: 400 g plain white flour (all purpose flour); 200 g slightly salted butter (cold and cubed); 4 tbsp water; 2 large eggs (yolk and white separated); 200 g potatoes (peeled then chopped into even-sized 5cm (2 inch) pieces); 1 tbsp olive oil; 10 g slightly salted butter; 125 g silverskin pickled onions (halved); 1/2 tsp cumin seeds; 100 g mature cheddar cheese (vegetarian if required, grated); 50 g onion chutney; 5 g fresh parsley (roughly chopped); Salt and pepper

With an onion and potato filling these mini Cornish pasties, pack a surprising amount of flavour into a small package!

Finished mini cornish pasties served on a decorative plate with a side salad.

They're light enough to enjoy as a snack on hot summer days but filling enough to have as a main meal on cooler nights.

The crisp shortcrust pastry is made by rubbing butter and flour together and then combining with egg yolks to give a lovely dough, which you'll roll out and cut into the little discs.

Hand reaching in to grab one of the finished mini cornish pasties sitting on a decorative plate.

For the filling, rather than using standard onions, this recipe uses a combination of pickled onions fried with cumin and a sweet onion chutney, lending tang and sweetness to every bite.

These are then combine with grated cheese, fresh parsley and boiled potatoes to produce mini Cornish pasties that really hit the spot.

The filling is wrapped up in the pastry discs, which are then brushed with egg white, sprinkled with black pepper and baked to perfection. The recipe makes 16 little pasties because I guarantee you'll all go back for more time and time again.

Here's the full recipe for my mini Cornish pasties, complete with step-by-step photographs to help you at every stage.

Ingredients

For the shortcrust pastry

400 g (2¾ cups) plain white flour (all purpose flour)
200 g (1 stick + 6 tbsp) slightly salted butter cold and cubed
4 tbsp water
2 large eggs yolk and white separated

For the filing

200 g (7 oz) potatoes peeled then chopped into even-sized 5cm (2 inch) pieces
1 tbsp olive oil
10 g (2 tsp) slightly salted butter
125 g (⅔ scant cup) silverskin pickled onions halved
1/2 tsp (½ tsp) cumin seeds
100 g (¾ cup) mature cheddar cheese vegetarian if required, grated
50 g (2 tbsp + 1 tsp) onion chutney
5 g (2 tbsp) fresh parsley roughly chopped
Salt and pepper

Equipment

Instructions

Make the pastry

Put the flour and butter into a bowl.

Overhead shot of butter and flour in a mixing bowl.

Rub together quickly and efficiently until you have something resembling fine breadcrumbs. You can do this by pulsing in a food processor, if you prefer.

Overhead shot of the mixed dry ingredients for the recipe in a clear mixing bowl.

Add the egg yolk (reserve the white for later) and 4 tbsp of cold water.

Overhead shot of the eggs and dry mixture in a clear mixing bowl.

Cut the liquid through the crumb with a cutlery knife. If it still seems really dry, add another drop or two of water, but try not to add more as a wet dough may result in a tough or soggy pastry.

Overhead shot of some of the ingredients required for the mini cornish pasties in a bowl.

Gather the pastry into a ball and knead only as long as it takes to get a smooth, even texture.

Overhead shot of the pastry ball in a clear mixing bowl.

Wrap and place in the fridge to rest.

Make the filling

Put the potatoes in a pan of cold water. Boil for 10 minutes until just tender. You don’t want them too soft or they’ll break apart when added to the mix. Drain and set aside to cool.

Put the oil and butter in a pan over a medium heat.

Overhead shot of a pan with melted butter.

Once the butter is melted, add the onions and cumin.

Overhead shot of some of the ingredients required for the mini cornish pasties in a pan.

Fry for 5 minutes until soft and browning.

Put the cheese in a bowl with the chutney, parsley, fried onions and a pinch of salt and pepper.

Stir together.

Chop the potatoes into small 1/2cm (half inch) pieces and add to the bowl.

Stir through.

Overhead shot of some of the ingredients required for the mini cornish pasties in a bowl.

Make the pasties

Line two baking trays with baking paper.

Lightly flour your work surface and work with half of your pastry at a time. Roll the pastry out to about 3mm (⅛ inch).

Cut out rounds using a 10cm (4 inch) cookie cutter or upturned small bowl. In total, using all the pastry and re-rerolling where necessary, you should get 16-18 rounds in total.

Rolled out pastry with a pastry cutter on the top.

Put a spoonful of filling mixture in the centre of each disc of pastry.

Pastry discs filled with cornish pasty ingredients.

Bring the sides together and pinch together at the top to form a classic pastie shape.

Overhead shot of the finished mini cornish pasties ready for the oven.

Place the pasties on the lined baking trays.

Overhead shot of the finished mini cornish pastries on a baking tray.

Brush with egg white.

Sprinkle with milled black pepper.

Overhead shot of the finished mini cornish pastries on a baking tray sprinkled with salt and pepper.

Cook in the oven at 220C(200C/430 fan) for 18 minutes until golden.

Overhead shot of the finished mini cornish pastries on a baking tray having been in the oven.

Serve with salad, fresh green veg, pack into your lunchbox, or enjoy in whatever way takes your fancy.

Side on shot of two finished mini cornish pasties on a decorative plate served with a side salad.

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5 from 1 vote

Mini Cornish Pasties

With an onion and potato filling these mini Cornish pasties, pack a surprising amount of flavour into a small package!

Prep Time20 mins

Cook Time18 mins

Total Time38 mins

Course: Lunches and quick-cook meals

Cuisine: British

Diet: Vegetarian

Servings: 16 mini pasties

Author: Emily Leary