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Mum’s Norfolk Pasties

Last Sunday I posted some pictures of my Mum’s pasties she’d sent me home with earlier that day. Rather than just snapping a quick picture with my phone, I decided to take a bit more time with my camera; more due to me wanting to practice my photography techniques than anything else. I posted them on Twitter, Instagram and Facebook and it soon became very apparent that it was a good job I took good photographs of them; I was going to have to blog the recipe because you loved them!

When I first asked Mum to give me the recipe she told me that it was really simple. “Just a bit of this and a bit of that” she said. Thanks mum, but I don’t really think my readers would appreciate that as a recipe! After a bit of light harassment, she wrote down the recipe for me. As she handed it over, she said “I can’t believe anyone wants my recipe for these. They are so simple!” So if you do appreciate the recipe for this, give my mum a little comment at the bottom of this page. I bet she’ll be delighted.

In my family, these have always been called “Cornish Pasties” but of course these have a Protected Geographical Indication (PGI) meaning they must be made in Cornwall. So, to stop the cornish heavies from coming to get me I’ve called these Norfolk Pasties because, well, why not?

This recipe is a bit old fashioned. For the pastry, the only fat used is lard. I know lard gets a bad reception these days so you can totally substitute all or part of it for butter. I wouldn’t though, until you’ve tried it at least once. This pastry is the crumbliest, most tasty pastry I’ve ever tasted and I can only put that down to the lard.

Of course, you could play around with the filling all you like too. Feel free to add in some mature cheddar or stilton cheese, or swap out the meat for more vegetables. Let your imagination run wild!

Rather like a mean Mary Berry setting a technical challenge in the bake off, Mum didn’t give me the method other than to say “you should know how to make these, you’ve watched me enough!” so the method is mine. I’m sorry Mum if I do anything in a slightly different way! I bet they’ll still be delicious.

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Mum’s Norfolk Pasties
A delicious family recipe for “not quite Cornish” pasties. Make in big batches, because everyone you know will want one (or three!).
  • 450g lean stewing steak
  • 1 onion
  • 1 carrot
  • 1 large potato
  • 200g tin of baked beans
  • 1 beef stock cube (Mum says Oxo are best)
  • 1tbsp cornflour
  • 900g self-raising flour
  • 450g lard
  • 1 beaten egg (to glaze)
1. Peel the carrot, potato and onion and chop along with the meat into small evenly-sized pieces. 2. Lightly brown the meat and onion in a little oil, then add the vegetables and cook for another minute or two. Add the tin of baked beans, stock cube and a mug of boiling water then bring to the boil and simmer for 2 hours, stirring every now and then. 3. After the long, slow cooking the meat and vegetables should be very tender and the gravy should be thick and just coating the rest of the ingredients. If the gravy is a little thin, mix 1tbsp cornflour with a little cold water then add a little at a time until the gravy is nice and thick. 4. Put the filling to one side whilst you make the pastry. Rub the lard into the flour until the mixture resembles breadcrumbs then add cold water 1tbsp at a time until the dough just comes together into a ball. Do not over-mix or the pastry will be tough. Place in the fridge for 30mins to rest. 5. Once the pastry has rested, the filling should be cold. Pre-heat the oven to 180ºC, then divide the pastry into 6 pieces. Taking one piece at a time, roll the pastry into a flat round about the thickness of a £1 coin. Place filling into one side, then fold over and crimp the edges with a fork. 6. Brush the tops of the pasties with beaten egg and poke a hole in the top to let out any steam. Bake in the oven for 25-30 minutes until golden brown and cooked through. Serve warm from the oven, or leave to cool completely and serve cold. These reheat beautifully in the oven too!
Prep time: Cook time: Total time: Yield: 6 pasties

For more great pasties, check out these delicious recipes:

6 thoughts on “Mum’s Norfolk Pasties”

  • These pastries look and sound wonderful! Mum's recipes are always the best!! And beautiful pictures too Kevin 🙂 Thank you for linking to my Spinach pastries recipe!

  • They are definitley NOT Cornish pasties, but I bet they are equally delicious and Norfolk pasties has a good ring about it. I know CT would be more than happy to down one or two. My grandmother used to add baked beans to Shepherd's Pie and she made the best ever. She also made the best ever pastry – with lard, so I know your mother's will be good too.

  • Having just been in Cornwall I can see there are a few differences to your Norfolk pasties but I actually love the sound of your mum's recipe, she knows her pasties. I bet she is delighted you have published them and I now want to try one!

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