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Mexican Pasties

Cornish miners travelled to Mexico in the 19th Century to work in the silver mines, and their legacy lives on through the popularity of football, and the pasty (or paste in Spanish). It’s a hugely popular snack in Central Mexico and faithful in many ways to the Cornish original, just with a Mexican twist on the flavours!

More Info

Book: Taco Legend World Tour

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Page number: 123

Effort: Medium effort

Serves: 4

Prep: 20 mins

Cook: 2 hours

Origin: Fusion

Shopping List

  • 2 large skinless chicken breasts or boneless thighs (about 300g total weight)
  • 1 medium onion
  • 2 cloves of garlic
  • 2 tomatoes
  • 150g butter
  • 1 tbsp milk (any type)
  • 1 egg (any size)
  • 2 tbsp vinegar (white wine or cider vinegar is best)
  • 25g raisins or sultanas
  • 25g ground almonds
  • 300g plain flour (plus extra for rolling)

Blends Needed

ANCHO BLEND: 5 tsp

CANELA BLEND: 2 tsp

CHIPOTLE BLEND: 2 tsp

ORÉGANO BLEND: 1 tsp

Goes Great With
Also Works a Treat With

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