Here’s a basic recipe for Cornish pasty crimpits using a crimpit (a handheld pie/pasty crimper). This is great for making mini pasties quickly with ready-made or homemade pastry.
Cornish-Style Pasty Crimpits Recipe
Ingredients:
For the filling:
1 medium potato, peeled and finely diced
1 small swede (rutabaga), peeled and finely diced
1 small onion, finely chopped
100g (3.5 oz) beef skirt steak or chuck, finely diced
Salt and black pepper to taste
A small knob of butter (optional, for richness)
For the pastry:
Ready-rolled shortcrust pastry (or homemade)
Equipment:
Crimpit (mini pasty press)
Pastry cutter or cup to cut circles
Baking tray
Parchment paper
Instructions:
Preheat oven to 180°C (350°F) fan / 200°C (390°F) regular.
Prepare filling: Mix the potato, swede, onion, and beef together in a bowl. Season generously with salt and pepper.
Cut pastry: Use a round cutter or the Crimpit template to cut circles from your pastry sheets.
Assemble pasty:
Lay one pastry round into the Crimpit base.
Add about 1–2 tablespoons of filling in the center.
Add a small dot of butter on top (optional).
Lightly wet the edge of the pastry with water.
Fold over and crimp using the Crimpit.
Bake:
Place crimped pasties on a parchment-lined baking tray.
Optional: Brush tops with beaten egg for a golden finish.
Bake for 25–30 minutes, or until golden brown and cooked through.
Variations:
Swap beef for minced lamb or cheese & onion for vegetarian.
Add herbs (thyme or parsley) for extra flavor.
Use puff pastry for a flakier texture.
