Traditional Cornish Pastie
photo by SharonChen
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Yields:
-
2 hot pockets
- Serves:
- 2
ingredients
- 2 unbaked pie crusts
- 1 medium potato (peeled and cubed into small cubes)
- 1 medium onion (chopped)
- 1 small rutabaga (uncooked, peeled and chopped)
- 1⁄2 lb of lean roast (cut into small cubes) or 1/2 lb skirt steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 small amount cold water
directions
- Add the potato, onion, rutabega, meat and spices together and mix well.
- Lay out one of the pie crusts and put half the ingredients on half of the pie crust leaving about 1 inch along the edge for sealing.
- Lightly dampen along the edges of the pie crust with your fingertips.
- Lay the other half of the pie crust over the top of the filling and press the top and bottom edges together well.
- Fold the sealed edge toward the center and either crimp with your fingers or press along the entire folded edge with the tines of a fork.
- Bake 425 degrees F. for 15 minutes then lower temperature to 350 degrees F for an additional 30 minutes.
- Serve hot with brown or white gravy or serve cold without.
Questions & Replies
Reviews
-
You are missing shredded cabbage and garlic in the meat mix and you never, never, ever put gravy on a pasty! The meat mixture is cooked up together (like a giant pot of hash) before filling the pastries, you don't add raw veggies to the pastry. These are meat pies, Cornish miner's lunch, not Irish. If you put anything on these you shake on red wine vinegar on the steaming meat mixture after you cut open the pastry. I know, sounds strange, but that is how you eat them and it's absolutely delicious. If you don't have leftover roast, use lean ground beef. Garlic was not part of the original but it really adds to the flavor. You also make these individually sized, not huge like the recipe states.
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This is definitely NOT like the ones made in the Upper Peninsula of MI, but similar. In the Michigan version we used only beef, but don't know why you couldn't make them without meat altogether or with chicken or lamb or whatever you like, even bits of sausage. Without beef, it will not taste the same, but would be fine. I also add diced carrots. We use no gravy, but I like to dab ketchup on mine on my plate! It's purely an individual preference. Also, poke a hole in the top before baking to allow steam to escape. The meat is always cooked beforehand, but diced vegetables are not (onions, carrots, potatoes, turnips or rutabagas.) Yes, the filling is fairly dry when done.
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I cook all the ingredients Then I sauté the cooked veggies..potato carrots & turnip & onion I mix all the ingredients including cooked beef with 1/2 cup gravy......I also cook some garlic with the veggies Adding garlic powder onion powder and some paprika salt pepper. Roll out Jiffy pie crust fill and bake for 35 mins. Pour gravy over top and serve
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Tweaks
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I grew up eating and loving pasties. I never made them before because I'm not very good at making the crust. This recipe helped me get past the crust concern by using a ready made pie crust. I followed the recipe and added some of Grandma Phillips' special touches, a bit of parsley and a small tab of butter inside but on the top. I also used turnips instead of rutabaga (the ones available didn't look very good). For my first time everything went well. The guys cleared their plates. I will be making these again and again. Thanks for the recipe too!
RECIPE SUBMITTED BY
CarrolJ
Slater, 54