Cornish Miners' Pasties

Recipe by Debber
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb ground beef (turkey or venison)
  • 2
    cups diced potatoes
  • 2
    cups diced carrots
  • 1
    cup diced turnip
  • 1
    medium onion, chopped
  • 2
    teaspoons salt
  • 6 -8
    tablespoons butter
  • 6 -8
    tablespoons water (see ** description)
  • 2
    tablespoons milk (more or less)
  • 1
    (10 ounce) can cream of mushroom soup (or leftover beef or chicken gravy)
  • 0.5
    (10 ounce) can milk
  • thyme, to taste
  • tarragon, to taste
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DIRECTIONS

  • Prepare pastry according to Recipe #230316 , set aside; preheat oven to 350.
  • Mix meat, vegetables and salt in large bowl; divide into 6-8 portions; set aside.
  • Divide pastry into 6 (large) or 8 (medium) equal pieces; roll each into a large circle, about 1/4-inch thick.
  • On one half of each circle, place equal amount of meat-veg mixture.
  • Carefully lift and fold pastry over filling (half circle); moisten edges of pastry with water & pastry brush; use a fork to crimp the edges to prevent liquid (added later) from oozing out. If there is a thin edge of crust, fold it over on itself to make a nice crust.
  • Transfer each pasty to a large baking sheet (I use two).
  • With a paring knife, poke a hole straight into JUST the top crust, shaped like an X, each leg should be about a half-inch long, then fold the little corners back (like a flower).
  • Melt butter and water in the microwave; pour equal amounts into each pasty (through the little flower-hole you've created in the previous step).
  • More butter-water can be added about half-way through the baking, if you didn't use it all at this point.
  • Brush tops of pasties with the milk.
  • Pop it all into the oven; bake for one hour; tops should be GOLDEN BROWN (you won't be able to let them in there much longer anyway--as the aroma is BEYOND this world!).
  • Serve with gravy made from the soup & a bit of milk; add your favorite herbs (thyme & tarragon are our favorites); just heat the soup & milk, sprinkle in the herbs & spoon over the pasty or into the little hole.
  • ALSO -- you might want to let these "rest" for a few minutes before eating---the insides will be VERY hot!
  • TIPS ON EATING THESE: Miners would've carried these in a lunch pail (wrapped in a dishtowel!) -- we serve 'em on plates and slather on the gravy AFTER cutting them open to release the steam & heat; the crust is especially delish with the gravy!
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