Make the filling and assemble the pasties: When ready to bake, position a rack in the middle of the oven and preheat to 425 degrees. Line a large, rimmed baking sheet with parchment paper.

Method. Preheat the oven to 200C then line a baking tray with parchment paper. It may help to grease the tray a little to ensure this sticks. Roll out the shortcrust pastry on a floured surface to ...

Cornish pasties started life as a hearty, eat-in-the-hand lunch for British coalminers, with a warm peppery filling of beef, potato, swede and onion inside rich, buttery pastry.

A pasty on the way home from the pub was FT journalist Daniel Garrahan's pre-lockdown guilty pleasure. So food writer Tim Hayward shows him how to make a 'cornish-style' pasty, which doesn't even ...

Similar to Cornish pasties, a type of British hand pie that’s filled with beef, potato and root vegetables (like, turnip or rutabaga), pumpkin pasties are filled with pumpkin instead.

Though pasty recipes can be found as early as 13th century France, Cornish pasties date back to 17th- and 18th-century England where they became popular with the working class, especially miners ...