A hot pie in cold hands is one of autumn and winter’s loveliest treats. Pasties – the classic miner’s lunch – will never go out of fashion. Whether you like yours with a traditional Cornish filling, or with a Mexican twist – we’ve got all the handheld pies you need.
We’ve included the odd turnover here too. They are personal pies by any stretch of the imagination – and that’s what we are celebrating here!
A hot pie in cold hands is one of autumn and winter’s loveliest treats. Pasties – the classic miner’s lunch – will never go out of fashion. Whether you like yours with a traditional Cornish filling, or with a Mexican twist – we’ve got all the handheld pies you need.
We’ve included the odd turnover here too. They are personal pies by any stretch of the imagination – and that’s what we are celebrating here!
The versatile and flavoursome lamb shank is perfect in a pastie. Shop-bought puff pastry is used here to keep things simple.
This vegetarian combination is rich and hearty, and makes the most wonderful orange dinner served with homemade chips and baked beans! The buttery and flaky pastry in this recipe is worth taking the time over – you’ll understand why when you bite into it.
Smoked haddock, cheddar and parsley pasties
Gill Meller’s wonderful pasties, made with smoked haddock, fresh parsley and tangy mature cheddar, are proof that fish in a pastie makes sense.
Cheat’s chorizo and leek pasties
These chorizo pasties are a hassle-free midweek meal. Leek, potato and chorizo are an excellent combination – wrapped up in puff pastry parcels, this is big flavour for minimum effort.
Couscous! In a pastie! You read that right. Saffron, stock, lemon juice and hot smoked salmon bind the couscous to create a filling that’s full of juicy flavour.
The classic potato, onion, and steak mix is spiced up with jalapeño, oregano, cumin and olives in this Mexican-inspired recipe.
Cheesy steak and mushroom turnovers
When you feel like indulging, these puff pastry turnovers filled with steak, mushrooms and a rich cheese sauce are just the answer.
Keep it simple and classic with Debbie Major’s recipe. Homemade pastry, and the traditional Cornish filling of steak, swede, potato and onion is as simply satisfying as a pastie gets. Try it with homemade chips for dinner.
Shallots, chives, and crème fraîche bring these crab pasties to life. They’re a great one for making in batches and keeping in the fridge or freezer for future lunches.
Turkey, sprout and stuffing pasties
Pasties get festive! One to bank for a little later in the year… these pasties are a nifty recipe for using up Christmas leftovers.
What’s your favourite pastie recipe? Let us know in the comments below!
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