Recipe by Susan S
Recipe handed down from my great grandmother. Individual pasties were often made for lunches for the men in the fields or on the seas.
Top Review by Our Cornish Pasty Shop
It's not really a cornish pasty. Pastys should never use ground or minced beef, and always include potato, swede and onion. cut pastry in a 12 inch circle place raw filling into middle, bring pastry upfrom one side to lie flat on the other side, then and this is the tricky bit, using your thumb and forefinger twist ruffles along the edges to seal the pastry. The Cornish pasty seam is always along the sides and thick enough to be used as a handle. We use Skirt of beef in our pasties, and add a little suet to the filling.http://www.ourcornishpastyshop.com/
- 1 lb ground chuck
- 1 medium onion, diced
- 3 large baking potatoes, sliced thinly
double pie crust
- 2 cups flour
- 1 teaspoon salt
- 8 tablespoons shortening
- 5 tablespoons water
Directions See How It's Made
- Make pie crust: Mix flour by hand with 1/2 of shortening till crumbly.
- Add remaining shortening and continue to mix.
- Salt may be added to flour if desired.
- Add water- mix with fork until forms into a ball.
- Roll out into top and bottom crust.
- Or may use purchased crust.
- Preheat oven to 350.
- Put uncooked pie crust into bottom of 9" pie plate.
- Cover with a layer of sliced potatoes.
- Sprinkle with 1/3 of the onions.
- Crumble 1/2 ground chuck and spread over potatoes.
- Continue layering ending with potatoes and onions.
- Cover with top crust.
- Put a few holes in it for steam to escape.
- Bake approximately 1 1/2 hours until potatoes are soft.
- Let sit 10 minutes before slicing.
- Serve in slices as a pie with Chili Sauce on the side.