Cornish-ish Pies

The other day I decided to do something a little different to our usual Spag Bol and this was the result.

A pie somewhat similar to a Cornish pasty.


  • 500g Mince ( I made my usual Bolognese style mince)
  • Large carrot, diced
  • Large potato, boiled and diced
  • 1 tin Koo baby peas (or 1 cup frozen peas)
  • Ready to roll frozen puff pastry
  • Egg (to seal pastry and brush on top of pies)
  • Flour (to roll pastry on)


  • Cook your mince as if you are making Bolognese, I use a tin of onion and tomato mix, a dash of mixed herbs and a teaspoon of beef stock powder.
  • Add your diced carrots, diced potato and peas to the mince once it is cooked.  Let the veg heat through while you roll out your pastry.
  • Sprinkle a little flour on your surface and roll your pastry into a roundish circle shape( you can use a bowl or similar to cut out a shape), lay it out on a Spray&Cooked baking sheet.
  • (I found cutting the ready to roll pastry into squares made it easier to get a uniform shape, I made a little mistake and rolled out my ‘circles’ a little too small, next time I will roll bigger pieces of pastry.)
  • Once your pastry is ready, scoop out a tablespoon or two of mince and veg and place slightly off centre of the middle of your pastry.

  • Beat your egg in a glass and brush a little along the edge of the pastry.
  • Fold the bigger side of the pastry over the meat and press the edges together with a fork along the egg so they stick.

  • Prick a few small holes in the pastry with the fork to allow steam to escape and brush egg over the top.
  • Repeat until your tray is full.
  • Bake them at 180ºC for about 15-20 min or until the pastry is brown and crispy.
  • Serve with a green salad or chips.

*500g mince made about 9 smallish pies.

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