Cornish Pasties

Name: Cornish Pasties
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 10 pasties
Ingredients: 4 cups all-purpose flour; 1 cup vegetable shortening; 6 tablespoons ice water (or more); 1 teaspoon salt; 8 ounces lean ground beef; 6 ounces boiling potatoes, peeled and cut into 1/2 inch dice; 1 medium onion, finely chopped; 4 -5 tablespoons beef gravy or 4 -5 tablespoons beef stock; 1 teaspoon dried herbs (thyme, marjoram, sage); salt and pepper; milk

Submitted by evelynathens

"We could buy these at a local bakery where I was growing up. I loved them and would often detour by the bakery after school to get one."

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photo by COOKGIRl

Ready In:: 1hr 20mins
Ingredients:: 11
Yields:: 10 pasties

ingredients

Short Crust Pastry
4 cups all-purpose flour
1 cup vegetable shortening
6 tablespoons ice water (or more)
1 teaspoon salt
Filling
8 ounces lean ground beef
6 ounces boiling potatoes, peeled and cut into 1/2 inch dice
1 medium onion, finely chopped
4 -5 tablespoons beef gravy or 4 -5 tablespoons beef stock
1 teaspoon dried herbs (thyme, marjoram, sage)
salt and pepper
milk

directions

Combine ½ cup flour, shortening, 6 tbsp ice water and salt in large bowl and beat well with large whisk or wooden spoon.
Using fingertips, blend in remaining flour until mixture resembles coarse meal.
If too dry, add up to 2 tbsp more ice water, a few drops at a time.
Gather dough into ball.
Refrigerate at least 1 hour.
Combine beef, potatoes, onion and herbs and season generously with salt and pepper.
Stir in enough beef gravy to bind mixture.
Roll dough out on lightly floured surface to thickness of 1/8 of an inch.
Using 5-6 inch in diameter, round cutter, cut 10 circles.
Preheat oven to 400°F.
Lightly grease baking sheet.
Mound meat mixture lightly in center of each circle; brush border with milk; fold dough in half over filling, pinching edges together to seal.
Brush pastries with milk.
Arrange on prepared sheet.
Bake 10 minutes, reduce oven temperature to 340F and continue baking until pasties are light brown, about 45-50 minutes.
Serve hot or at room temperature.

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Reviews

I thought these were really really tasty! I used a whole lb. of ground beef, 2 large red potatoes, a large yellow onion, double spices, a few dashes worchestershire and some garlic powder... and added carrot. We made them smaller than 6" diameter, prob more about 4", which worked great because we made them as a heavy appetizer for a party and the recipe made about 25. DO NOT forget the mango chutney and make some kind of beef gravy- really adds great flavor! The dough turned out great- used a tip from America's Test Kitchen and substituted half the water for vodka= perfect!

tinafja
My husband is English and loves pasties, which are hard to come by in Oklahoma! I made this using premade pie crusts, and doubled the filling ingredients. I split four premade crusts in half and made eight pasties. They were terrific!

Donna Patrick
I grew up on pasties being a good percent of my family are English, Great Grandparents originally went to Canada from England, and were miners. Although we also had places to purchase pasties, homemade are always a must and the best. If you have friends who have never tried one....well their loss if they never try one..lol Pasties were also known as miner hand pie. And also, if regular ground beef doesn't seem to give that yum flavor you desired, simply try substituting ground sirloin.

mipapabear
Using raw filling as opposed to pre-cooked really did make a difference; the pasties were much juicier than I've had. However, I found the filling itself fairly bland. I added some Worcestershire sauce beforehand, but no dice. I do plan on making this again to tweak the original recipe- for example, maybe with the addition of fresh herbs and garlic instead of dried, or perhaps even a crushed beef bouillon cube.

melilia
I'm a 'Yooper' and can buy the pasties, but prefer to make them myself. I've always had problems with the crust, but this crust was perfect. To cut down on the cooking time, I use frozen hashbrowns (the cubed ones). I also substituted the lean ground beef with chopped sirloin. Lots of pepper in the mix is the key to a delicious pasty and you MUST add rutabega or turnip for it to be truely authentic! Thanks for the recipe!

Scibba