Culinary Adventures, Eats, Recipes
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Farmhouse Pasties

I’m glad I gave the traditional Cornish Pasty recipe a whirl already this autumn. Now I’m inspired to do some weird, non-authentic pasties. This next recipe uses some of the original ingredients like beef, lamb, onion and potatoes, but also puff pastry, bacon, carrots and cheese. You can put the cheese inside the pastie if you prefer, but I’ve sprinkled cheese on the outside. I thought it would look prettier, but it only looks ok.  I’m loving smoked cheddar at the moment. It has a distinctive smokey flavour that is divine with streaky bacon.

I’m buying ethical meat when it’s convenient, even though free range vs organic vs free farmed can be confusing to the average home cook. It’s nice to remember that at least here in New Zealand, lamb and beef are free farmed at minimum. At best, they’re free range. I don’t think there are any wild cows or wild sheep out there. Although that might be interesting!

Lamb and beef I consider my “happy meats”. It’s only chicken and pork you have to look out for. I used Freedom Farm bacon in my pasties which are $5.80 off this week at Nosh. Nope, not $5.80 off each kilo, $5.80 off every 250g packet.

I enjoyed these pasties with a smear of hot English mustard, but The Koala, predictably, preferred tomato sauce (ketchup).

Not So Cornish Pasties

(Farmhouse pasties)

Makes 4 pasties


4 sheets of frozen puff pastry, thawed

200g beef and/or lamb steak, trimmed of any fat or gristle, cubed

4 rashers of free range streaky bacon
1/2 cup grated smoked cheddar
1 large potato, peeled and diced
1carrot, peeled and diced
1 large onion, peeled and diced
Salt and pepper

Glaze: beaten egg


  1. Preheat oven to 180°C
  2. Combine all filling ingredients in a mixing bowl. Set aside until required.
  3. Place a sheet of puff pastry onto a chopping board. Using a plate or bowl, cut out a circle from a sheet of of puff pastry. Remove excess.
  4. Using a pastry brush, brush edges with water. This is for easy sealing later.
  5. Divide the filling mixture into 4 and spoon 1 quarter onto the puff pastry circle.
  6. Carefully fold in half and crimp edges*.
  7. Repeat with the other 3 sheets of pastry.
  8. Set pasties on a baking paper lined baking sheet.
  9. Bake at 180°C for 40 minutes.
  10. Sprinkle grated cheese on top of pasties and bake for an additional 5 minutes.
  11. Serve hot or cold, on it’s own or with salad or buttered peas or a cup of soup. Tomato sauce, relish or smear of hot English mustard would also go down a treat.

* If you aren’t sure how to crimp the edges, this youtube video is quite mesmerising.


  1. Love Cornish pasties, we did a little tour in Cornwall last year and sampled many, Rick Steins were our favourites. There are many varieties of pasty in the shops these days. Yours look great

    • Bunny Eats Design says

      Hi Allison, it would be fun to do some kind of Cornwall Pasty tour 🙂

      I suppose their pasties these days are as varied as our meat pies? You can get almost anything in a pie in NZ these days.

  2. atasteofmadess says

    I love cornish pasties, or any sort of pastie for that matter. These look too good to share 😉

    • Bunny Eats Design says

      lol. Best to make a batch for yourself and a second batch to share 🙂

I love your comments! Your comments are like extra melted cheese on top.

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