How To Make Cornish Pasty

How To Make Cornish Pasty

How To Make Cornish Pasty:

Cornish Pasty Fun Fact

Cornish Pasty is traditionally a pie that the men working in the coal mines used to have for their lunch. The idea was that they could hold the thick crust of the cornish pasty with their dirty hands so they can eat the main part of the pie and discard the dirty thick crust.

It is made with homemade shortcrust pastry. Although of course you can use readymade shop bought pastry but homemade has a better texture and taste and it is easier than what you may think. So do be brave and give it a try.

Cornish Pasty

You are best to get a good bit of steak beef, perhaps like a sirloin steak.

Cornish pasty has four simple ingredients that just go so well together.

No need to cook the meat or vegetables before you put it in your pastry and of course there is no need for a sauce.

These four ingredients form together nicely and the flavours infuse perfectly.

Giving you a fabulous pastry dinner which everyone will love.

The cornish pasty is wonderful on its own. Or you can serve some chips with your cornish pasty or have a side salad to accompany it.

Once you have made put your Cornish pasty together and before you cook it in the oven, this is the perfect time to freeze them. Cornish pasty is ideal for home freezing.

Enjoy looking through the LifeStyle With Sharon Website for other great cooking ideas.

Why not try some other pastry dinners like:

Individual Mini Chicken Pies,

Spinach Quiche,

Vegetable Pie,

Chicken Potato & Leek Pie

OR Cheese & Onion Quiche.


4 – 5 people


Great For:
lunch OR dinner


Cooking Time:
1 hour 15 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.

Ingredients – Pastry

  • 450g plain flour
  • 225g cold butter
  • 90 – 100ml water

Ingredients – Filling

  • 450g potato
  • 150g swede
  • 150g diced onions (or 1 large onion)
  • 300g steak/beef
  • Salt & pepper
  • Egg for glazing

Shortcrust Pastry – Method & Instructions

Into a food processor the flour.

Cut cold butter into cubes and add to the food processor.

Blast the butter and flour in the food processor for 2 minutes until the mixture is crumbly.

As the food processor is on add water slowly until the pastry starts to come together.

Remove mixture from the food processor and bind it together with your hands to for a large ball.

Wrap the pastry ball in cling film and place in the fridge for half an hour to an hour.

If you leave it longer and it gets very hard just leave it in room temperature for a while when you remove it from the fridge until it is easy enough to work with.

You can make the shortcrust pastry by hand if you don’t have a food processor or stand mixer.

If making by hand you need to rub the butter and flour together using you fingertips.

Make sure your hands are cool.

Once the flour and butter are rubbed together sufficiently they will represent a breadcrumb mixture.

Now you add some water.

Start to mix with a knife but once you add more water and it starts coming together mix with hands and then bind it to form a large ball.

Ingredients for making cornish pasty - lifestyle with sharon

Cornish Pasty Filling Preperation

Method & Instructions

This is your ingredients all ready to make your cornish pasty.

Now follow the simple instruction below.

Have fun and enjoy making them.

Don’t worry if you can’t do the crimping, just have a laugh trying.

It does get easier the more you practice.

Cornish Pasty Filling Preperation

Method & Instructions

The steak needs to be cut into very small pieces or you can ask your local butcher to mince the steak for you

Cut the swede into very small little squares

Peel and chop the potatoes into small diced squares

Dice the onion up finely

Into a large mixing bowl add your meat, swede, onion and potatoes and mix very well – using your hands is the best way to give it a thorough mix

Putting Cornish Pasty Together

Method & Instructions

Pre heat oven to Gas 4 / 180°C / 350°F

Divide pastry into 4 or 5 pieces

Each pastry piece should weigh roughly 230g depending on how big you want each pasty to be

Roll out each pastry piece until it is big enough to put a side plate over it

Cut around the plate with a sharp knife to get a pastry circle

If you want a different size use any round item in your kitchen e.g cake tin or mixing bowl

On one half of your pasty place 2 ice-cream scoops of the filling mixture

All around the edge of the pastry circle put either some milk or egg or water with a pastry brush or your finger. This is to seal the pastry

Fold over the pastry so that the mixture is completely covered

Push down the edges with your fingers to gently seal the pastry edges

In the top of the Cornish pasty stab 2 or 3 holes to let the steam out

You can make a final seal on the pastry edges by pushing down the edges with a fork. This will give it a good seal and give it a nice decorative finish.

Or you can give the Cornish pasty a traditional look by crimping the edges. The crimping of a Cornish pasty involves pulling a part of the edge towards the filling and then lifting and pulling the next piece of pasty edge towards the filled part or pasty centre. Keep this technique all the way around. Perhaps you may need to look at the video to see a visual of how this technique is done

Mix an egg in a bowl and then rub the egg with your fingers or a pastry brush on the outside of your Cornish pasty. This will give your Cornish pasty pastry a beautiful colour and shine

Bake your Cornish pasty in the oven for 40 – 45 minutes

Enjoy making and eating this delicious homemade Cornish pasty

Check Out My Blog Categories

How To Make Vegetable Curry

How To Make Vegetable Curry

How To Make Vegetable Curry:

Vegetable curry is delicious. I love a curry and particularly love a vegetable curry. Most people do. It is a lot easier than you think to make your own curry.

There are a lot of different ways of making a curry and there are so many different types. Today I am showing you one that I make sometimes that people love.

Of course you can add some meat to it but I love having a vegetable curry so I thought I would share it with you.

Having a vegetable curry is a nice alternative to having a meat based dinner. You don’t have to be a vegetarian to enjoy this vegetable curry.

Personally I try to vary my dinner menu throughout the week to include some meat and some vegetarian dishes. Not only is this giving you variety but it is good for us to not be having meat every day.

A vegetable curry can be so easily adapted to suit your personal taste. Any vegetables can be used. With this vegetable curry recipe I have made suggestions but of course you can change it to incorporate your favourites.

For more dinner ideas browse through the main courses blogs and if you fancy a pudding check out the dessert blogs. We also have some great snacks, soup and starter recipe blogs too for you to check out. Enjoy browsing and have fun trying out new recipes.

4 – 6 people


Great For:
dinner or lunch


Cooking Time:
30 – 40 mins


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 2 onions
  • 160g broccoli
  • 160g cauliflower
  • ½ red pepper
  • 80g sugar snap peas
  • 80g green beans
  • 180g carrot
  • 200g peas
  • 200g fresh tomatoes
  • 40g Ghee (or butter)
  • 2 – 3 large heaped tbsp curry paste
  • 1 – 2 tsp tandoori masala curry powder
  • 1 tin of chopped tomatoes
  • 4 tsp coriander
  • 250ml fresh cream
  • 1 can of chick peas
  • 1 tsp brown sugar
  • ¾ cup of rice per person

Vegetable Curry – Method & Instructions

Preparing the vegetables for the Vegetable Curry

With the onion you want to cut in half from route end to the other end then peel it. Cut the onion from end to end into three parts so you have tear shaped onions. Check the video for clarification if you are not sure. Or you can just dice them but I think it is nice with big pieces of onion.

Pull the broccoli apart so you have nice chunky bits.

Cut the cauliflower into sizable chunks.

Chop the red pepper in half, take out the seeds and cut any white bits off. Then cut into either long strips or dice into large pieces.

Trim the edges of the sugar snap peas and leave them whole.

Again trim the ends of the green beans and then cut them in half.

Peel the carrots. Chop off and discard both ends. Cut the carrots into round circles.

If using fresh peas from the garden, then shell the peas and put to one side. Or if using frozen peas just have them ready.

Dice the fresh tomatoes into small pieces.

Steam the vegetables preferably. If you don’t have a steamer them either fry in a wok or boil. Cook the carrots for 5 minutes longer than all the other vegetables. Don’t cook the tomatoes yet. They will be used a bit later for the vegetable curry sauce.

How To Make the Sauce for the Vegetable Curry

You can make the sauce while the vegetables are cooking. Once the vegetables are cooked just leave them to one side ready to add to your vegetable curry sauce.

Melt the Ghee. As an alternative you can just use normal butter or coconut oil or olive oil.

To the melted Ghee add the curry paste. It doesn’t really matter which one. Although Madras curry paste is the one I used for this vegetable curry recipe. Of course you can make your own paste and I will show you how on a future video but it is perfectly fine to use a curry paste from a jar.

Add in the tandoori curry powder or any other curry powder of your choice if you can’t get this particular one.

Stir in the fresh tomatoes.

Pour in a tin of chopped tomatoes.

Let this cook for 10 – 15 minutes, stirring occasionally.

One tip I would give is use a deep pot as it can splash.

Then to the sauce add the coriander.

If you wanted to you can liquidise this part of the vegetable curry sauce but I personally don’t.

Turn the heat off as you now pour in the fresh cream. If you didn’t want to use cream then use an extra tin of tomato sauce instead and maybe some yoghurt.

This is now the time to cook your rice as per packets instructions.

Into the vegetable curry sauce add the chickpeas. But first drain the chickpeas and rinse with water.

To the sauce add the brown sugar.

Transfer the vegetable curry sauce into a very large pot and add all your vegetables, stirring all the vegetables into the sauce.

Serve the rice onto a plate and make a well in the middle and dish up your vegetable curry into the well of the rice.

A wonderful accompaniment to this tasty vegetable curry is naan bread. I will show you how to make some naan bread in next week’s YouTube video and Lifestyle With Sharon blog.

Happy cooking and enjoy your homemade vegetable curry.


LifeStyle With Sharon

Check Out My Blog Categories

Support My Site & Share This Post With Family & Friends

Ice Cream Recipe – Banana & Chocolate

Ice Cream Recipe – Banana & Chocolate

Banana & Chocolate Ice Cream Recipe:

Ice Cream is a wonderful frozen dessert.

There are so many varieties and flavours.

I show you a very easy recipe and how you can make this amazing ice cream without having to use an ice cream maker.

The method for making this ice cream is very easy and it doesn’t involve using eggs. But in this particular ice cream recipe there is no need for eggs, making the process a bit easier.

So I have decided to share a banana & chocolate flavour ice cream recipe with you that is vary simple to make. It is extremely flavoursome and this banana & chocolate frozen dessert has an amazing texture too. Enjoy making and eating this beautiful banana & chocolate ice cream.

Have fun browsing the LifeStyle With Sharon Website for more dessert recipes.

4 – 6 people


Great For:
dessert OR snack


Cooking Time:
5 mins prep & 5 hours freeze


Butternut Squash & Sweet Potato Soup

Watch on YouTube: Click Here.


  • 2 medium or 1 large banana
  • 100g chocolate chips
  • 250ml fresh cream
  • 1 tin of condensed milk – 376g tin
  • 1/2 tsp vanilla essence
  • 100g bar of milk chocolate

Banana & Chocolate Ice Cream – Method & Instructions

Chop banana into pieces about half an inch thick.

Put chopped banana into the food processor.

Pour the fresh cream in with the banana.

Add the tin of condensed milk into the food processor too.

The vanilla essence needs to be added and then give the mixture a blast in the food processor for a few minutes.

Your chocolate form the chocolate bar needs to be broken up and added to the mixture in the food processor.

Give the whole thing another quick blast in the food processor. You don’t have to do this for too long as you want some big pieces of chocolate as well as small pieces mixed in.

If you don’t have a food processor, then it can be made by hand in a mixing bowl.

You would just need to mush up the banana with a fork and cut the chocolate up with a knife or a pair of scissors.

Take the blade out of the food processor and then pour your mixture into a container.

A tip would be to put the container into the freezer a few hours before or even the night before.

By putting your the creamy mixture into a very cold container, it would start to freeze quicker.

Into your ice cream mixture in the container you need to add the chocolate chips and mix it with a spoon.

The containers with the ice cream mixture will now need to go in the freezer.

Take out the container of your wonderful frozen dessert an hour later and mix well with a fork. The edged parts will be freezing first so it is important to mix well. Making sure the parts on the edge go into the middle and vice versa.

Keep stirring every hour.

Your frozen ice cream dessert will be fully ready in about 5 hours depending on your freezer.

To help dish up your yummy banana & chocolate ice cream more easily, it is a good idea to put your scoop in a cup of boiling water for a few minutes before using.

This allows your scoop to get nice and hot and this makes it so much easier to scoop up.

When you have served your ice cream, a good touch would be to crumble a flake over the top and then place a bit of the flake into it for decoration and of course as an additional little treat. MMmmmmm!!!!

A wonderful frozen ice cream dessert to be enjoyed, so I hope you have enjoyed this recipe.

For more recipes do browse through the blogs and enjoy.

Happy Cooking


LifeStyle With Sharon  

Check Out My Blog Categories

Support My Site & Share This Post With Family & Friends

Pin It on Pinterest