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Cornish Pasty

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“Recipe handed down from my great grandmother. Individual pasties were often made for lunches for the men in the fields or on the seas.”
READY IN:
2hrs
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Make pie crust: Mix flour by hand with 1/2 of shortening till crumbly.
  2. Add remaining shortening and continue to mix.
  3. Salt may be added to flour if desired.
  4. Add water- mix with fork until forms into a ball.
  5. Roll out into top and bottom crust.
  6. Or may use purchased crust.
  7. Preheat oven to 350.
  8. Put uncooked pie crust into bottom of 9" pie plate.
  9. Cover with a layer of sliced potatoes.
  10. Sprinkle with 1/3 of the onions.
  11. Crumble 1/2 ground chuck and spread over potatoes.
  12. Continue layering ending with potatoes and onions.
  13. Cover with top crust.
  14. Put a few holes in it for steam to escape.
  15. Bake approximately 1 1/2 hours until potatoes are soft.
  16. Let sit 10 minutes before slicing.
  17. Serve in slices as a pie with Chili Sauce on the side.

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