The Perfect Pasty Recipe

Pasties are the perfect (and tastiest) way to use up leftovers. They are so much easier to make than you would think too.

You could opt for the traditional Cornish filling of minced meat, carrot, onions and potato. Or you could mix things up; I made some Christmas dinner inspired pasties recently with leftover ham, turkey, stuffing, red cabbage, potato and cranberry sauce and they were pretty good. 


Top tips for the perfect pasties

  1. Fill them while they are on your baking tray so you don’t have to transfer them
  2. Don’t overfill them or they will burst in the oven – they will still taste good but the filling might be a little bit dry.
  3. Add bulk – to stop your pasties collapsing you need to include something that will keep its shape when it is cooked, like potato, cauliflower or apple
  4. Include some sort of sauce, not too much or your pastry will go soggy – a few spoons of thick gravy, apple sauce, cranberry sauce, stock or something similar.
  5. Be adventurous! Fish, fruit, cheese and onion, curry, sausage and beans…the possibilities are endless


The ingredients below will make 3 large chicken, stuffing and vegetable pasties.



  • 1 sheet ready rolled shortcrust pastry
  • 1 cup cooked chicken, shredded or diced
  • 3 large tablespoons of cooked stuffing
  • 1 large potato, diced 1cm x 1cm
  • 1 large carrot, diced 1cm x 1cm
  • 1 cup spinach
  • 6 tbsp of thick gravy



  • Preheat the oven to 180
  • Roll out your pastry. Cut out three equal sized discs approx. 20cm in diameter, you could use a small plate as a template.
  • Lightly fold your discs in half to mark the halfway line and then unfold them.
  • Leaving a 1cm border, top one half of the disc with ⅓ of your fillings
  • Fold over the other half of the disc.
  • Seal the pasty by pinching together the top and bottom layers of pastry all of the way around – to create a twisted effect, working from right to left, pinch the pastry between your index finger and thumb and then twist clockwise by 180° and flatten down
  • Optional: Decorate the tops with the leftover bits of pastry
  • Bake in the oven for 35 minutes or until the pastry is golden brown and the filling is hot all of the way through


Once cooked your pasties can be kept in the fridge for up to 3 days or frozen and saved for later. To reheat, allow the pasty to fully defrost and then microwave for 3 minutes or until the filling is hot all of the way through.


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