Recipe by CarrolJ
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.
Top Review by Tea Jenny
Mmm, Carrol these are very good, I made them with shortcrust pastry, that's how you get them here. And the meat, I chopped my steak as much as possible to make it really small, if you buy ground meat here you are never sure of the quality, so I chopped my own, and I know it's the best. They were very peppery, but if anyone makes them don't be afraid of the amount of pepper, as you do need it, and they are supposed to be peppery, I got six out of my mixture, I think mine must of been smaller. DH said this is what I have been waiting for Man food. The balance of the filling was just right the amount of each thing was perfect. I have had a genuine Cornish pasty in Cornwall, and this is better as I know that there is good fresh veg and meat in them. Thank you for posting. Made for ZWT#6 2010.
- 1 lb lean ground beef (uncooked)
- 1 large potato (peeled and cubed)
- 1 large carrot (cut into small cubes)
- 1 large onion (chopped)
- 1 teaspoon salt
- 1 1⁄4 teaspoons pepper
- 4 pie crusts
- 1⁄4 cup milk
- 1 quart leftover beef gravy, heated
Directions See How It's Made
- Mix uncooked meat, vegetables and spices well together in a bowl.
- Lay one pie crust flat on the lightly floured counter.
- Put 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.
- Gently moisten the bottom edges on the sealing area with the milk using your fingertips.
- Fold 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.
- Fold the edges in towards the center once or twice.
- Crimp the edges well.
- Coat the entire top of the pastie with milk and place on a slightly greased large sheet pan.
- Repeat with the other 3 crusts.
- Bake for 425 degrees for about 15 minutes then reduce the temperature to 350 degrees for another 30 minutes, or until golden brown.