Pork, plum and sage pasties recipe

  • Serves 5
  • 15 mins to prepare and 30 mins to cook
  • 555 calories / serving
  • Freezable
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Pre-heat oven to gas 4, 180ºC, fan 160ºC. Place pork, plums, jam, seasoning and sage in a large bowl, mix together well.

Roll out the pastry and using approx 17cm (6½in) bowl/saucer cut out 4 circles, re-roll and you should be able to cut one more.

Place a large spoonful of the mixture into the centre of the circle, lightly brush the edges of the pastry with a little water and fold the pastry around the filling. Press edges together and seal with a crimp pattern.

Brush with egg and milk glaze, and place on a non-stick baking tray (or use baking parchment). Bake in a preheated oven for about 25-30 minutes until pastry is golden brown.

Serve hot or cold, great with a fruity relish or chutney.

cornish pastyHaven't got time to cook this from scratch?

Try our ready-made version - Ginsters cornish pasty

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 225g (8oz) lean mince pork
  • 2 fresh plums, stones removed and chopped
  • 1tbsp plum jam
  • 1tbsp fresh sage, chopped
  • 500g packet ready made shortcrust pastry
  • egg, to glaze
  • milk, to glaze
  • Energy 2330kj 555kcal 28%
  • Fat 33g 47%
  • Saturates 13g 65%
  • Sugars 7g 8%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 52.3g Protein 15.7g Fibre 3g


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