Cornish style fish pasties / hand pies
Recipe type: Appetizer
Cuisine: Cornish
Prep time: 
Cook time: 
Total time: 
Indian inspired Cornish style fish pasties or hand pies using a shortcrust pastry dough.
Shortcrust Pastry
  • Plain flour : 2 cups
  • Chilled butter, cubed : 125 gm
  • Iced water : 80-100 ml
Fish meat (boneless) : 300 gm
  • Onion, chopped : 1 big
  • Ginger-garlic paste: 1 tbsp
  • Turmeric powder : 1 tsp
  • Salt to taste
  • Cumin powder : 1 tsp
  • Red chilli powder : ½ tsp
  • Garam masala : a large pinch
  • Green chillies, finely chopped : 1-2 tsp
  • Cilantro, finely chopped : a handful
  • Oil : 1 tbsp
One large egg, beaten
Shortcrust Pastry
  1. Lightly grease a baking tray.
  2. Sift the flour and a pinch of salt into a large bowl. Using your finger tips, rub in the butter until the mixture resembles fine breadcrumbs.
  3. Make a well in the center. Add almost all the water.
  4. Mix together with a flat-bladed knife, using a cutting action until all the mixture comes together in beads.
  5. Add more chilled water if the dough looks too dry.
  6. Turn out onto a lightly floured work area and form into a ball.
  7. Cover with cling film and refrigerate for 2 hours. If that is not possible, minimum 20 minute resting period should be allowed.
Prepare the fish filling
  1. If you are using fish fillet, then do not need to boil the fish. Else boil the fish with little salt and pinch of turmeric powder, remove the skin and bones and mash it.
  2. In a pan heat some oil and add onion, green chilies, ginger, garlic and fry for a minute. Add minced fish, coriander leaves and stir well. Add all the spices and fry till the mixture becomes dry.
  3. Adjust the seasonings. Allow the mixture to cool.
Making the pasties
  1. Divide the dough into required portions.
  2. Roll out each portion thickly, stamp out the circles using a sharp lid or circular cookie cutter.
  3. Divide the filling among the circles.
  4. Brush the edges with beaten egg and bring the pastry together to form a semi -circle.
  5. Pinch the edges into a frill or you can use a flour dusted fork tines to crimp the edges.
  6. Place on a baking tray or cookie sheet.
  7. Preheat the oven to 210 C
  8. Brush the pastry with beaten egg and bake for 15 minute.
  9. Reduce the oven to 180 C and cook for 20 minute or until golden.
Recipe by saffronstreaks at