1/1 Photo of My Favorite Cornish Pasties
1 hr 30 mins
The Upper Peninsula of Michigan became the home of many Cornish emigrants. As a result many Michiganders both living in the upper and lower penisulas grew up eating cornish pasties. My favorites are made with ground beef and with carrots instead of rutabegas. This is the recipe which is made the most often near my home. Some folks enjoy this cold...I love it best smothered in rich beef gravy. Some folks also like it served with a white Sausage Gravy. Some local churches actually make these once a year as a fund raiser. They offer them to eat on the premises and also take orders for take outs. They almost always sell out with some folks coming too late to get any.
My Private Note
Units: US | Metric
- 1Mix uncooked meat, vegetables and spices well together in a bowl.
- 2Lay one pie crust flat on the lightly floured counter.
- 3Put 1/4 of the filling mixture on one half of the crust, leaving at least a 1 1/2 inch area along the edge free for filling so that you can use this area for sealing.
- 4Gently moisten the bottom edges on the sealing area with the milk using your fingertips.
- 5Fold over the other half of the crust on top of the filling and bring the edges of the top half and the bottom half together and press to seal.
- 6Fold the edges in towards the center once or twice.
- 7Crimp the edges well.
- 8Coat the entire top of the pastie with milk and place on a slightly greased large sheet pan.
- 9Repeat with the other 3 crusts.
- 10Bake for 425 degrees for about 15 minutes then reduce the temperature to 350 degrees for another 30 minutes, or until golden brown.
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Nutritional Facts for My Favorite Cornish Pasties
Serving Size: 1 (709 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1340.2
- Calories from Fat 696
- Total Fat 77.4 g
- Saturated Fat 22.6 g
- Cholesterol 82.9 mg
- Sodium 2940.8 mg
- Total Carbohydrate 116.1 g
- Dietary Fiber 10.7 g
- Sugars 3.9 g
- Protein 45.5 g