Cornish Pasty - Large Traditional Side-Crimp 15oz

Cornish Pasty - The Iconic Cornish Tradition When you picture a traditional Cornish Pasty in your mind, it's hard to not think of the iconic side-crimped crust where enterprising tin miners would hold their meal to stop arsenic from leaching from their hands into the food. Our brand new pasties are made in this classic Cornish tradition. Starting with a circle of delicate, buttery pastry a healthy helping of filling is added to each pasty, and oh my what a filling it is!

Following the classic British 'meat and two veg' approach we mix up tender beef, potatoes and swede (rutabaga for those in the States) and season generously with some chopped onion and black pepper. Then it's all sealed up, given that distinctive folded crimp and popped in the oven to bake until the most heavenly smell fills the kitchen. The recipe is as old as they come, so we hope you'll enjoy a bite of this classic Cornish heritage whether at home or outdoors, for breakfast, lunch or dinner. It's a full meal you can take wherever you go!

Cooking Instructions

All of these baked goods are completely cooked and only need to be reheated to be fully enjoyed. The following pasties, bakes, rolls and eggs can stay refrigerated for up to 5-6 days and can last up to a month if frozen.

Reheating Frozen
Preheat oven to 400ºF, and bake uncovered for 30 minutes.

Reheating Refrigerated
Preheat oven to 400ºF, and bake uncovered for 10-15 minutes or until it's warm throughout.

Microwaving Refrigerated
Microwave on HIGH for 1½ to 2 minutes.

The best way to eat these English Pork Pie Company baked goods is to reheat them in an oven. Microwaving them can reduce the crispiness and flakiness of the pastry. All ovens are not created equal, so you may need to adjust the recommended heating times accordingly.