Cornish Pasty with Virgin Olive Oil

The cornish pasty or britsh pasty, is a type of pie or patty of British origin that is made with wheat flour dough with a raw filling consisting of meat and vegetables that are cooked in the oven at the same time as the dough. The shape is similar to that of an turnover, like a semicircle, which ends up acquiring a light golden color. The texture that it acquires is tought and strong but it melts in the mouth with the first bite.

Type of dish



For the dough

  • 350 grams of wheat flour
  • 110 grams of water
  • 1 beaten egg
  • 110 grams of olive oil
  • Half a teaspoon of salt

For the filling

  • 1 large finely chopped white onion
  • 2 medium potatoes, peeled and thinly sliced
  • 175 grams of chopped cabbage
  • 350 grams of minced beef
  • Salt and pepper


  1. Mix the oil and flour using your hands or a food processor. Add the six tablespoons of water and continue mixing until they are incorporated. Divide the resulting dough into 4 parts and let it cool for 20 minutes.
  2. Preheat the oven to 200 ° C. Mix the minced meat, onions, potatoes, cabbage, salt and pepper in a bowl.
  3. Flatten each quarter of dough with a rolling pin on a floured surface, until making a circle, then fill the center of each circle with the dough leaving an edge. Cover with egg the part that does not touch the dough and close in a semicircle.
  4. Bake for 10 minutes, then lower the oven temperature to 170 ° C and bake 45 minutes more.


This recipe can be served as a starter without anything else or it can be accompanied by rice and some sauce.


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