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Cornish Pastries | Harry Potter Recipes

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Cornish Pastries | Harry Potter Recipes

Super Hungry? Jump to the recipe

Harry Potter week continues with Cornish Pasties - a common dish served at Hogwarts, it's notably served at the Triwizard Tournament before the final task.

Cornish pasties can be filled and served in a variety of ways - but they usually consist of a fluffy pastry crust and are stuffed with meat and potatoes. 


At Hogwarts, I'd like to think that the House Elves intuitively knew which combination each student preferred and would send up the best choices to their house table.

Cornish pasties can also be found at the Three Broomsticks Inn - where they are served with a small garden salad, for those wishing to dine on a lighter fare.

The best thing about Cornish pasties is that they are portable - so whether you are tucking some into your pockets before watching the final challenge of the Triwizard Cup or nipping away to the Quidditch pitch between classes, Cornish pasties are a filling treat fit for any witch or wizard.

Categories: Dinner , Side Dish , Fictional Feasts , Harry Potter

Tags: Harry Potter , Puff Pastry , Beef , Potatoes , Carrots

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Cornish Pastries | Harry Potter Recipes

Prep Time: 30 minutes

Cook Time: 1 to 1.5 hours

Makes 8-10 pastries

Ingredients:

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  • 2 sheets puff pastry
  • 1 lb steak or round roast, cut into tiny bits (but not ground)
  • 1 carrot, chopped
  • 1 yellow onion, chopped
  • 2 red potatoes, finely chopped
  • 1/4 cup flour
  • 1 teaspoon paprika
  • 1 egg + 1 tablespoon water, whisked
  • salt & pepper, to taste
  • fresh parsley, for topping (optional)

Here's How:

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  1. Wash and finely chop the potatoes. Dice the steak. Mince the onions and carrots and place all the chopped vegetables into a large bowl along with the steak.
  2. Season with paprika, salt and pepper. Stir in the flour until the meat and vegetable are completely coated.
  3. Preheat the oven to 400 F. Thaw the puff pastry sheets until they can be unfolded without breaking. Once the pastries are soft, use a rolling pin to roll the dough thin.
  4. Cut about six 4-5 inch circles out of the puff pastrie sheets. Set the circles aside and roll out any remaining pastry and cut additional circles, as desired.
  5. Whisk together the egg and water. Spoon 1-2 tablepoons of the meat and vegetable mix into the center of each pastry.
  6. OPEN FACE PASTIES: Wet the exposed edges of the circle wih the egg and water mix. Gently fold the edges of the circles over the filling to create a small pie shape.
  7. CLOSED PASTIES: Wet one side of each circle with the egg and water mixture. Place 1 tablespoon of the filling into the center of each circle. Fold the dry half of the circle over the filling and pinch the edges closed. Poke a small hole in each to vent while cooking.
  8. Arrange the pastries on a baking sheet about 1-2 inches apart. Brush the pastry edges with the egg and water mix again and then bake at 400 F for 10 minutes, then reduce the temperature to 375 F and continue to cook for 1 hour - or until the pastries are golden brown and crispy.
  9. Season the pasties with a sprinkle of sea salt and fresh chopped parsley. Serve before a big Quidditch match or a quiet night in the common rooms. Enjoy!

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