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Cornish Pasties

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Cornish Pasties

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Named after Cornwall, England, these savory turnovers of meat and potatoes were a common lunch of Cornwall's tin miners. These oversized English-style turnovers hit the hungry spot and are perfect for tailgates, picnics, or a casual dinner. Accompany with cole slaw, chips and brownies.


  • 1 1/2 lb. boneless pork chops (cut into 1/4-inch cubes)
  • 15 oz. refrigerated pie crust
  • 2 cups potatoes (diced, cut into 1/4-inch cubes)
  • 2 cups rutabaga (diced, cut in 1/4-inch cubes)
  • 3/4 cup onion (coarsely chopped)
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • milk
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    1. Heat oven to 400 degrees F. Place pork, potatoes, rutabaga, onions, salt and pepper in large bowl; mix well. Unfold pie crusts; press out as directed on package. Place half of pork mixture on each pie crust. Brush milk around edges of pie crusts. Fold over. Press edges together with fork tines; slash top crusts. Place turnovers on large ungreased cookie sheet. Bake at 400 degrees F for 40-45 minutes or until dark golden brown. Cut into wedges.
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