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Mexican style Cornish pasty served with fresh coriander and lime juice
Flaky pastry pocket stuffed with seasoned meat and vegetables

Mexican style Cornish pasty

Author: Flavelo
Recipes Main Courses
We combine the lunch of Cornish miners with the fiery flavours of Mexico. The essence of the traditional English 'pasty' was portability – a complete lunch wrapped in pastry. In this version, spicy, juicy meat ragout seasoned with cumin and coriander is nestled between buttery layers of puff pastry.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Mexican Fusion

Ingredients

Equipment Needed

  • Baking tray: Lined with baking parchment.
  • Fork: For sealing edges.

Allergen Information

⚠️ Gluten
⚠️ Egg

Instructions

1 ✓

Remove the puff pastry from the freezer and let it thaw at room temperature for about 20-30 minutes before use.

Tip: If you try to fold it while frozen, it will snap. If too warm, the butter will melt inside and it won't be flaky.
2 ✓

Prepare the vegetables: dice the onion, pepper, tomatoes, and chilli finely; crush the garlic.

Tip: Uniform size (brunoise cut) ensures everything cooks at the same time.
3 ✓

Heat oil in a frying pan and sauté the onion and pepper until translucent (approx. 5 minutes).

Tip: Thorough sautéing brings out the sweetness of the vegetables.
4 ✓

Add the meat and fry over high heat until browned. Then add the garlic, chilli, cumin, salt, and pepper.

Tip: The meat needs to fry, not steam – this requires high heat and a sizzling sound.
5 ✓

Stir in the tomato and cook over low heat until the liquid evaporates completely (approx. 10 minutes). Finally, stir in the coriander and lime juice.

Tip: The filling must be thick, almost dry, otherwise the pastry will get soggy.
6 ✓

Remove from heat and COOL COMPLETELY.

Tip: This is the most important step! Warm filling melts the butter in the pastry before baking, ruining the layers.
7 ✓

Roll out the pastry and cut into 4 large squares. Pile the cold filling into the centre of each.

Tip: Leave enough room at the edges for sealing.
8 ✓

Fold into a triangle shape, crimp the edges with a fork. Brush the top with beaten egg and prick a few times with a knife.

Tip: The egg wash gives a shiny, golden brown colour (Maillard reaction), and steam escapes through the holes so the pasty doesn't burst.
9 ✓

Bake in an oven preheated to 200°C for 20-25 minutes until golden brown and crisp.

Tip: Puff pastry needs heat shock (high temperature) for the layers to separate.

Recipe FAQ

Why did the pastry bottom get soggy?
You likely put warm filling on the pastry. The steam condensed and soaked the pastry before baking.

Ingredients

  • 300 g Minced meat (pork or beef)
  • 1 pack Frozen puff pastry (thawed)
  • 1 head Onion
  • 2 cloves Garlic
  • 1 pc Red pepper
  • 2 pcs Tomatoes
  • 1 pc Chilli pepper
  • 1 tbsp Fresh coriander (chopped)
  • 0.5 tsp Ground cumin
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 2 tbsp Olive oil
  • 1 pc Egg (for glazing)
  • 1 pc Lime