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Cornish Pie

150 g (6 oz) shortcrust pastry
1 lb (450 g) shoulder of mutton
1/2 teaspoon pepper
1 lb (450 g) apples
1 lb (450 g) onions
1 teaspoon each of salt and sugar

  1. Cut the mutton into neat pieces, removing as much fat as possible. Stew for 45 minutes until tender.
  2. Slice the onions and scald them by dropping into a pan of boiling water. Drain and put aside.
  3. Peel, core and slice the apples.
  4. Place a layer of onion and apple in the bottom of a deep pie dish, sprinkle with salt, pepper and sugar.
  5. Add a layer of meat and season.
  6. Continue with alternating layers of apples, onion and mutton. Finish with a layer of apple.
  7. Roll out the pastry and cover the pie. Decorate and glaze.
  8. Bake at 200°C, 400°F, mark 6 for 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 and bake for a further 30 minutes or until the pastry is golden brown.


  1. Sounds good. Although, maybe more of a winter pie than a summer one?

    Comment by tim @ 6/29/2006 9:15 pm

  2. […] I’m all for a cooking meme. There should be more recipes on blogs. We do eat, right? A Cornish Pastie recipe at Wrong Side. Here’s one for duck (or chicken) and poached quince - one of my favourites. There’s nothing quite like poached quince - even if it takes some time to poach to that amazing colour, it’s incomparably delicious. […]

    Pingback by archive : s0metim3s :: Quince :: June :: 2006 @ 6/29/2006 11:02 pm

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