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.