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On a vacation many years ago, my family stopped for lunch at a little cafe, the Game Keeper Cafe, in Butte, Montana. We ordered a Welsh dish—cornish pasties—and it was absolutely delicious. We couldn't resist asking to meet the cook. We asked for the recipe, and he was happy to share it with us.
Originally published as Cornish Pasties in Reminisce September/October 1991, p37
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Jun. 15, 2010 by sallyw61
I made these half of these for a tailgate party. Right out of the oven I wrapped them in foil, then a towel, then put them in a cooler. They were fabulous several hours later. The other half I froze on a cookie sheet as directed. These were not very good. The crust got soggy and stuck to the pan and the potatoes turned black (eatable but ugly). These are best cooked and eaten on the same day.
Reviewed on Jan. 21, 2010 by FriedaG
The lack of directions for the meat-potato filling confused me, so the first time I made these I pre-cooked the filling before enclosing in pastry. However, the second time I made this recipe, I did not pre-cook and found that the meat and potatoes cooked just fine in the 1-hour cooking time. I have made these pasties many times since then, without pre-cooking, and they always turn out great. This is my favorite recipe for pasties.
Reviewed on Sep. 02, 2009 by littleann1
You didn't add how to cook the beef & potatoes, if at all. I'm gonna try this but slow cook the meat until tender & add the potatoes a while later.
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