Cooking your Cornish Pasties at Home

The humble harmony of succulent beef, chopped vegetables and crumbly pastry has become one of Cornwall’s most iconic symbols. Popular in the past with miners due its handy shape with inbuilt ‘handle’ (the crimped crust was for holding and then throwing away, so the miners’ dirty hands didn’t contaminate their meal) and availability to hold its heat for several hours.

Today, the pasty is popular with locals and visitors alike – the perfect food whatever the weather – be it a wintry afternoon, or a warm summer’s evening. Etherington’s Cornish pasties are handmade daily by our band of Crimpets. Each pasty is made to our century old secret recipe, and uses only the finest ingredients possible, from the finest prime beef to locally sourced vegetables.

Large & Medium Pasties (cook from frozen)

1. Pre-heat your oven to 200C or gas mark 6
2. Place on a baking tray lined with baking parchment & glaze with an egg or milk wash for a golden finish.
3. Cook for 30 minutes, then reduce the oven to 180C or gas mark 4 & cook for a further 30 minutes and enjoy.

Cocktail Pasties (cook from frozen)

1. Pre-heat your oven to 180C or gas mark 4
2. Place on a baking tray lined with baking parchment & glaze with an egg or milk wash for a golden finish.
3. Cook for 45 minutes and enjoy.

Sausage Rolls (cook from frozen)

1. Pre-heat your oven to 180C or gas mark 4
2. Place on a baking tray lined with baking parchment & glaze with an egg or milk wash for a golden finish.
3. Cook for 45 minutes and enjoy.