Okay, okay I won’t tell any ‘porkies’!  My tribute the wonderful Cornish Pasty has NOT gone entirely to plan. The image I had in my mind was of golden-crusted, beautifully crimped mini-pasties filled with a delicious mixture of pork, carrot, peas and potatoes.

Yes, I know Cornish Pasties traditionally use beef, but the minced pork was on sale and too good a deal to pass up. And although short-crust pastry is more commonly used, it is acceptable to use puff pastry. However according to The Cornish Pasty Association the pastry…

has to be savoury and able to withstand baking and handling without breaking. Pasties went down the mines, across the fields and out to sea, so they had to be up to the job.

Let me just say that my pasties would have left a trail of flakes, albeit delicious ones, down the mines, across the fields and out to sea. They would have done Hansel and Gretel proud.

The thing is when making the puff pasties I didn’t really follow any sort of specific recipe,I just kind of made it up as I went along. Although they look a little odd, they actually taste really, really good, so I guess you could say they are a success. Perfect to snack on and ideal with either a cold beer or a hot cup of tea, these ‘pork puffies’ also made a great change to a packed lunch.


250g minced pork

1 medium sized carrot, finely diced

2 small potatoes, peeled, boiled and left to cool before being finely diced

3 Tablespoons frozen petit pois, defrosted

1-Tablespoon olive oil

2-3 sheets ready made puff pastry, at room temperature

Salt and Pepper to taste


Although quick to make these little beauties need some prep before hand.

First peel and boil 2 small potatoes and allow to cool before dicing.

Fry the pork mince and diced carrots. Season well with salt and pepper.

Once pork is cooked through, set it to one side to cool.

Once the potatoes and pork are cool mix in the diced potatoes and peas. You can add some fresh herbs here too if you like.

Preheat the oven for the puff pastry according to packet instructions. Mine was at about 200 ° C Fan Assisted.

Roll out the puff pastry and cut into squares about 3inches x 3 inches. (use your own judgement)

Add approximately 1/2 Tablespoon of mixture and roll up. (The key is not to over stuff the pasties)

Attempt to crimp pastry.

Brush with beaten egg or milk and place on lined baking tray.

Cook according to package instructions. Mine took about 15 minutes with a turn of the pasty at about 9-minutes.

Place on cooling rack.

Prepare hoover for the crumbs!

They are amazing when still slightly warm.

Makes approximate 9 pasties per sheet of pastry but will vary depending on their size. I had loads of leftover filling which I turned into a pasta sauce with a tin of tomatoes and a glove of garlic.


The filling pre-prepared and cooled (hot fillings will make your pastry go soggy so always allow them to cool first)


3 cheers for ready-made pastry. Hip Hip Hooray!


Crimping fail…


Puff pastry makes everything better