Dinosaur Pasty 8 x 300g

We've taken the traditional Cornish Pasty ingredients as the foundation, but have spent many hours evolving and perfecting the pasty to the customary Mud level of pie-fection™, and we are proud to share that our Dinosaur Pasty is a 2023 Gold Medal Winning pasty too.

A traditional Cornish pasty is made by combining the raw ingredients of beef skirt, onions, swede and potato within a margarine based pastry, and baked. But in 2010, we thought, how can we make a pasty better and tastier? Thus, the Dinosaur Pasty was created and for the first time, we're sharing our secret recipe and method with  you here.

Hand-cut chunks of lean, tender, British beef steak are quickly seared and browned, to which we add a natural beef stock, and gently simmer and  reduce this over the course of an hour, whilst adding the vegetables towards the end of cooking, thus creating a sensationally meaty rich, light gravy that makes this pasty a truly sensational eat. And all encased in our unique butter rich pastry, never margarine. 

FILLING: British Beef Steak (24%), Swede, Onion, Potato, Beef Stock (Yeast Extracts, Dried Glucose Syrup, Natural Flavouring, Salt, Onion Powder, Beef Bone Stock, Rapeseed Oil, Tomato Powder), Rapeseed Oil, Black Pepper, Salt

PASTRY: WHEAT Flour (calcium carbonate, iron, niacin, thiamine), Butter (MILK) (13.5%), Lard, Water, Salt, Free-range EGG

Allergens: WHEAT, MILK, EGG.

How to keep your Dinosaur Pasty:

Your pasty will keep beautifully when refrigerated at less than 5C or frozen at -18C or less until the use by date on the packaging that your pasty arrives in.

How to cook your Pasty to piefection:

Pre-heat oven to 180C (fan 160C), gas mark 4, remove all packaging and place pasty on a preheated baking tray and cook for:

20 to 25 minutes from chilled

45 to 50 minutes from frozen

How to cook your Pasty in an Air Fryer:

Pre-heat Air Fryer to 180C, remove all packaging and place pasty in the basket and cook for:

18 to 20 minutes from chilled