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Cornish Pasties Recipe

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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.

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Cornish Pasties Recipe

Prep: 30 min. Bake: 55 min.

Yield: 12 Servings

30 55 85

Ingredients

1 pound beef sirloin tip steak, diced
3 medium potatoes, peeled and diced (3 cups)
3 green onions with tops, thinly sliced
1 teaspoon salt
1/4 teaspoon pepper
Dash nutmeg
PASTRY:
4 cups all-purpose flour
2 teaspoons salt
Pinch baking powder
1 cup shortening
2 tablespoons butter
2/3 cup cold water
1 egg, lightly beaten
1 tablespoon heavy whipping cream

Directions

In a large bowl, combine the beef, potatoes, onions and seasonings; set aside. For pastry, in a large bowl, combine the flour, salt and baking powder. Cut in shortening and butter. Gradually add water, tossing with a fork until dough forms a ball.
Turn onto a lightly floured surface. Divide dough into 12 pieces; roll each into 6-in. circles. Moisten edges with water. Place about 1/2 cup filling on half of each circle. Fold other half over the filling; press edges together with a fork to seal.
Cut several slits in each pastry. Place on a baking sheet. Combine egg and cream; brush over pastry tops. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 40-45 minutes longer or until golden brown. Yield: 12 servings.

If Cooking for Two: Freeze unbaked pasties on baking sheets until firm, then wrap and store in the freezer. When ready to bake, defrost and bake at directed above.

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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Cornish Pasties

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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.