My Favorite Cornish Pasties

Recipe by CarrolJ
READY IN: 1hr 30mins
YIELD: 4 pasties


  • 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 14
    teaspoons pepper
  • 4
    pie crusts
  • 14
    cup milk
  • 1
    quart leftover beef gravy, heated


  • 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.