Traditional Cornish Pasties

Made with a golden pastry enveloping a tender beef and vegetable filling, Cornish pasties have humble origins. Originated as a portable lunch for workers and notably miners, everything in a pasty — from the pastry dough to its fillings — is made to withstand a journey underground without falling apart.

Pastry: Flour (Bleached Wheat Flour, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Malted Barley Flour, Potassium Bromate), Palm Oil, Beta Carotene, Water, Egg, Salt, Baking Power (Corn Starch, Sodium Bicarbonate, Sodium Aluminum Sulfate, Monocalcium Phosphate). 

Filling: Steak, Potato, Swede/Rutabaga, Onion, Water, Beef Base (Roasted Beef & Beef Juices, Salt, Yeast Extract, Beef Stock, Sugar, Onion Powder, Flavoring, lactic acid, Dehydrated Garlic), Natural Flavoring, Garlic, Salt, Black Pepper.

Wheat, Gluten, Egg