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Sunday Roast Pasties

She Who Bakes combines the Cornish Pasty recipe with the best flavours of a comforting Sunday roast.
  • Cooking time30 minutes
  • Prep time45 minutes
  • Servings4 portions
recipe image Sunday Roast Pasties


For the pastry
  • 550g plain flour
  • 200g Stork margarine (original tub)
  • 1 tsp salt
  • 6 tablespoons cold water
  • 1 egg, lightly beaten
For the filling
  • 200g roast chicken slices, cut into small cubes
  • 100g stuffing
  • 100g tinned new potatoes
  • 50g tinned peas
  • 50g tinned sliced carrots
  • 150ml chicken gravy
  • salt & pepper to taste

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. To make the pastry, crumble together the flour, salt and the Stork margarine in a bowl by hand until it resembles breadcrumbs.
  2. Add in the cold water one tablespoon at a time until it forms a dough.
  3. Wrap this in cling film and chill for an hour.
  4. To make the filling, mix together all of the ingredients.
  5. Pre-heat the fan oven to 180C/gas mark 3 and roll out the pastry and cut into discs using a small plate as a guide.
  6. Put a large tablespoon of filling just below the middle of the disc.
  7. Use a pastry brush to spread a little egg around the edge and pull the pastry over and seal shut.
  8. use a fork to create the crimp pattern around the edge. Pierce with a knife to let the steam out and brush with the beaten egg.
  9. Bake for 30 minutes - these are best enjoyed hot so serve straight from the oven or heat up in the microwave before eating.