(Liberal) / Higher Salicylates / Low Amines / MSG Free

Cornish Pasty ….

Contains Dairy and Gluten.

Suitable for more liberal diet (if onions tolerated), for low chemical you can try using leek and onion chives instead

This makes a good substitute for meat pies.  While  the ingredients are cooking they fuse together to make a sauce. This dish takes a while to prepare- so we usually have it on the weekends, just every once in a while.



  • 3 cups of plain flour
  • 2tsp baking powder
  • 1tsp salt
  • 125g unsalted butter
  • 2 egg yolks or 1 egg
  • 125ml cold water

Cornish pasty filling:

  • 450g potato, finely diced
  • 150g swede, finely diced
  • 150g  small eschallot bulb or onion finely chopped (1)
  • 300g rump steak, cubed about 1.5 cm
  • Salt
  • 1tbsp plain flour
  • 40g butter
  • 1 egg, beaten

(finely diced to me means around 1 cm cubes)



  1. To make the pastry: Place all the ingredients except the water into the food processor and blitz until the mixture forms crumbs. Slowly add the water until a ball of pastry miraculously appears – you may not need all the water. Wrap the pastry in clingfilm and leave it to chill in the fridge for an hour.
  2. After an hour  Preheat oven and roll out pastry pastry to the thickness you like, but be careful not to tear it. Using a dinner plate as a template, cut out 6 discs of pastry.
  3. In the meanwhile  prepare the Cornish pasty filling:  Season the vegetables separately from the beef with salt. Put the beef into a bowl and mix with the flour and some salt and pepper.
  4. Now Place some potatoes, swede, onions and beef on one half of the circle, leaving a gap round the edge. Dot with butter. Brush around the perimeter of the pastry circle with the beaten egg, then fold the pastry over the vegetables and meat and seal firmly. Starting at one side, crimp the edges over to form a sealed D-shaped pasty. Brush the whole pasty with beaten egg, then make a steam hole in the centre with a sharp knife.
  5. Repeat to make the other pasties. Put the pasties in the oven and cook for 50 mins until they are crispy and golden and the filling is cooked through. Leave them to rest for 5-10 mins before eating.

(1) eschallot and brown onions are not suitable for the RPAH elimination diet – it is considered a higher chemical vegetable, I find I can tolerate the amount in a single pasty (around 35 grams), but if you cannot, you can try this recipe with leek and onion chives.

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