The Western Hotel, St Ives
The Western Hotel, St Ives

A Traditional Cornish Pasty... give it a go!

"Oggie Oggie Oggie" was shouted by the Cornish miners calling up the mine for their pasties.

Cornish pasties were originally eaten by the miners of Cornwall, bearing meat at one end and a fruit filling at the other.

The thick crimped edges were fir holding the pasty whilst eating, to avoid being poisened by the arsenic found on the miners hands. The crimping was the left for the mischevious 'knockers' (ghosts) which were said to exist down the mines. Over time the pasty has evolved into a national savoury dish of Cornwall. In 2011 the Cornish pasty was awarded a protected status, meaning that Cornish pasties must be prepared in the county. There are lots of great pasty shops within the areabut heres our recipe if you fancy givinng it a go.

Cooking time and temperature

  • Gas No6 approx 1 hour
  • Electric 210oC approx 1 hour
  • Fan assisted 165oC approx 40 minutes



  • 500gm Strong bread flour
  • 120gm White shortening
  • 25gm Margarine
  • 5gm Salt
  • 175gm Cold water
  • 450gm Good quality beef skirt
  • 450gm Potato
  • 250gm Turnip/Swede
  • 200gm Onion
  • Salt & Pepper to taste
  • Butter
  1. Mix fat lightly into flour untill it resembles breadcrumbs.
  2. Add water and beat in a food mixer untill pastry clears and becomes elastic. This will take longer than normal pastry, but it gives the pastry the strength that is needed to hold the filling and retain a good shape.
  3. Leave to rest for 3 hours in a refrigerator, this is a very important stage as it is almost impossible to roll and shape pastry when fresh.
  4. Role pastry out and cut into four circles using a plate to cut around.
  1. Chop the vegetables and meat finely, then add to the rolled out circles of pastry raw.
  2. layer the vegetables and meatadding plenty of seasoning and place a knob of butter on top.
  3. The crimping is the secret to a true Cornish pasty. Bring the pastry around and crimp together. Mark your pasty with a fork and you are ready to cook.
Handy Hints
  • Always use a firm waxy potato such as a Maris Piper.
  • Put in plenty of seasoning.
  • Ensure that the vegetables are freshly prepared.
  • NEVER attempt to add a carrot, this is sacrilege!!

There is a great debate as to what is a turnip. To the rest of the country they are swedes but in Cornwall we insist that the round yellow vegetable is a turnip.

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Our Address

The Western Hotel,

Gabriel Street,

St Ives,


TR26 2LU

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