Cornish Pasties
- Total Time
- 1 hour 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups sifted all-purpose flour
- 1tablespoon salt
- 1½teaspoons baking powder
- 1cup shortening
- ½cup ice water
- 2cups potatoes, peeled and diced
- 2cups diced sirloin or top round
- 2cups chopped onions (optional)
- 1½cups grated rutabaga (optional)
- 1½cups carrots, peeled and diced
- Salt and freshly ground pepper to taste
- 2tablespoons butter
Nutritional analysis per serving (6 servings)
823 calories; 44 grams fat; 13 grams saturated fat; 5 grams trans fat; 17 grams monounsaturated fat; 10 grams polyunsaturated fat; 84 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 23 grams protein; 860 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix together the flour, salt and baking powder in a large bowl. Add the shortening, cutting it in with a pastry blender. Add the ice water, a little at a time, adding more if necessary until the dough is easily handled. Divide the dough into six pieces, wrap in wax paper, and refrigerate for 30 minutes.
- Step 2
For each pasty, roll out a piece of dough into an 8-inch circle. On one half of the circle layer about 2 heaping tablespoons each of the potatoes, beef and onions, and about ¼ cup each of rutabaga and carrots, adding salt and pepper to taste. Dot each batch of filling with 1 teaspoon butter, and fold the dough over, forming a half-moon. Moisten the edges with water, and seal the edges, crimping them with a fork. Place on a greased baking sheet. In the top of each pasty, cut several small slashes with a sharp knife.
- Step 3
Bake in a 425-degree oven for a half-hour. Reduce the heat to 350 degrees, and bake for another half-hour or until the pasties are nicely browned. Serve hot or cold.
- Pasties freeze well. If you plan to freeze them, do so before baking.
Private Notes
Comments
Cornish Pasties never have carrot in.
Cornish pasties never have carrots and ALWAYS have onion! Onions aren't optional. Chopping the ingredients is traditional. I prefer to cut up the potatoes, beef & onions in thin slices & layer them on the pastry. I do at least two & maybe 3 repeats of the 3 layers starting with potatoes, following with beef, ending with onions. I add crushed thyme. Thyme is heavenly in a pasty. If you don't want to make little pasties, roll out the dough big enough for a regular sized pie. Each one serves 2.
Baking them cooks the meat perfectly well. Using raw meat means all the juices are trapped inside the pasty marinating the potatoes & onions. You haven't tasted how delicious pasties are, if the meat wasn't raw.
Just about perfect. I had to add about an extra cup of ice water to the dough to get a workable mass ready to divide into the six balls, and following the really helpful tips posted here, I cut the salt in half. I added one crushed garlic clove per Pasty, and was not disappointed. The crust cooked perfectly, the beef was perfect, as were the potatoes and onions. One pasty equaled a meal for 2, and now I have 5 more quick and easy meals in the freezer.
I did a very different filling, so I can't comment on that, but 1 Tbsp of table salt in the dough was way too much for me, and I like salt. Kosher might be significantly less so, but be forewarned.
Not being a purist, I do what many people in the UP do - I use leftovers and augment with rutabaga and onions. I'm a pescatarian so use firm, mild fish, mushrooms, etc. to get that umami flavor. I serve with a vegetarian gravy or sour cream. Maybe I should stop calling it a pastie and call it a hand pie...