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    Home ยป Lunches and quick-cook meals

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    Mini Cornish pasties

    Jump to Recipe

    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) 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) 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 (sharp cheddar) vegetarian if required, grated
    • 50 g (2 tbsp + 1 tsp) onion chutney
    • 5 g (2 tbsp) fresh parsley roughly chopped
    • salt and black pepper

    Equipment

    • Weighing scales
    • Measuring spoons
    • Nonstick frying pan
    • Wooden spoon
    • Kitchen knife
    • Chopping board
    • Saucepan
    • Colander
    • Rolling pin
    • Nonstick baking sheet
    • Parchment/baking paper

    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.

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

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

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

    Stir together.

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

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

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

    Patry tolled out on a wooden surface.

    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.

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

    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.

    Print this mini Cornish pasties recipe

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    4.5 from 2 votes

    Mini Cornish Pasties Recipe

    With an onion and potato filling these mini Cornish pasties, pack a surprising amount of flavour into a small package!
    Prep Time20 minutes mins
    Cook Time18 minutes mins
    Total Time38 minutes mins
    Course: Lunches and quick-cook meals
    Cuisine: British
    Diet: Vegetarian
    Servings: 16 mini pasties
    Author: Emily Leary

    Ingredients

    For the shortcrust pastry

    • 400 g (2¾ cups) plain white flour (all purpose flour)
    • 200 g (1 stick + 6 tbsp) 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) 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 (sharp cheddar) vegetarian if required, grated
    • 50 g (2 tbsp + 1 tsp) onion chutney
    • 5 g (2 tbsp) fresh parsley roughly chopped
    • salt and black pepper

    Equipment

    • Weighing scales
    • Measuring spoons
    • Nonstick frying pan
    • Wooden spoon
    • Kitchen knife
    • Chopping board
    • Saucepan
    • Colander
    • Rolling pin
    • Nonstick baking sheet
    • Parchment/baking paper

    Instructions

    Make the pastry

    • Put the flour and butter into a 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.
    • Add the egg yolk (reserve the white for later) and 4 tbsp of cold water. 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.
    • Gather the pastry into a ball and knead only as long as it takes to get a smooth, even texture.
    • 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.
    • Once the butter is melted, add the onions and cumin and 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. Add to the bowl and stir through.

    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.
    • Put a spoonful of filling mixture in the centre of each disc of pastry. Bring the sides together and pinch together at the top to form a classic pastie shape.
    • Place the pasties on the lined baking trays.
    • Brush with egg white and sprinkle with milled black pepper.
    • Cook in the oven at 220C(200C/430 fan) for 18 minutes until golden.
    • Serve with salad, fresh green veg, pack into your lunchbox, or enjoy in whatever way takes your fancy.

    Video

    Nutrition

    Calories: 230kcal | Carbohydrates: 20g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 135mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Recipe adapted from one originally provided by McCain.

    If you enjoyed this recipe you'll also love my delicious tofu skewers or this incredible easy savoury vegetable cake.

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    Comments

      4.50 from 2 votes (1 rating without comment)

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    1. Zoe says

      June 06, 2023 at 9:50 am

      Please don't call these Cornish when they're not. Nothing about this is a Cornish Pasty. Even the crimping isnt.

      Reply
      • Emily Leary says

        June 06, 2023 at 11:43 am

        Fair!

        Reply
    2. Anita says

      April 24, 2022 at 3:02 am

      4 stars
      I donโ€™t have a scale so have to make a good guess. I make regular size Cornish pasties but this looks wonderful. Anxious to try your short crust. Iโ€™m not used to tiny tiny pasties. My whole family loves Cornish pasties and have introduced it to in-laws etc.

      Reply
      • Emily Leary says

        April 25, 2022 at 10:16 am

        Thank you! Hope you enjoy.

        Reply
    3. Cured Confection says

      October 07, 2013 at 10:44 pm

      What a great winter idea! And great for lunches too. I think I will be making some of these. Thanks! Lacey

      Reply
    4. Janice says

      July 26, 2012 at 9:31 pm

      Sounds really tasty.

      Reply
    5. TheBoyandMe says

      July 26, 2012 at 8:19 pm

      I'm putting these onto my meal planner for next week! Love them!

      Reply

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