Cornish Pasty

Submitted by Charlotte J

"We enjoyed the 17th Annual Cornish Festival in Mineral Point Wisconsin in 2009. We stopped at a local diner and ordered a Cornish Pasty with Chili Sauce. I liked it so well that I bought their local cookbook just for the pasty and sauce recipes. Recipe from Lela Jacobson. You'll want to try her Recipe #429436 recipe to go with her pasty recipe. I thought this was interesting, so posting for others to read... Tradition claims that the pasty was originally made as lunch for Cornish tin miners who were unable to return to the surface to eat. The story goes that, covered in dirt from head to foot (including some arsenic often found with tin), they could hold the pasty by the folded crust and eat the rest without touching it, discarding the dirty pastry. The pastry they threw away was supposed to appease the knockers, capricious spirits in the mines who might otherwise lead miners into danger."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 6

ingredients

• Crust

• 3 cups flour
• 1 teaspoon salt
• 1 cup lard, cold
• 1 egg
• ice water

• Filling

• 1 1⁄2 lbs round steaks or 1 1/2 lbs chuck steaks, cubed
• 4 cups potatoes, peeled, thinly sliced
• 1⁄2 cup onion, chopped
• 3 tablespoons suet, if available
• 1 tablespoon salt
• 1 teaspoon pepper

directions

1. CRUST:

2. Mix flour with salt, cut in lard until fine.
3. Break egg into measuring cup and add water to make 1 cup.
4. Add to flour, mix like pie crust.
5. Chill.

6. FILLING:

7. Mix all ingredients together lightly.
8. Divide crust dough into size portions.
9. Roll each into about 9" circle.
10. Place a generous cup (1/6 of total) on one side of a crust. (See note).
11. Fold other side over to 1/2" of crust edge and turn up and over edge to seal.
12. Crimp crust.
13. Place pasties on lightly sprayed baking pans, cut small slit in each.
14. Do not let edges touch.

15. **Note:

16. Before folding over crust add 1/2 teaspoon butter.
17. If suet WAS NOT available during mixing, add 1 1/2 teaspoon butter.
18. Bake in pre-heated 400 degree oven for 40 minutes.
19. Serve hot with chili sauce and cole slaw.

Reviews

[Bethany J.]

This my grandmother Lela Jacobson's recipe. I am blessed to have enjoyed this hearty dish many times at her house with the fabulous chili sauce. Do not adjust the recipe -- make it exactly as listed. Especially do not add substitute for the lard or add rutabaga! This is a sacrilege to the original recipe! Don't worry about it. She lived to 97 and her father to 103! If you do not want to waterbath can the chili sauce, go ahead and freeze it.