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Easy Cornish Pasties Recipe

Easy Cornish Pasties Recipe photo by Taste of Home

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These are a bit different from traditional pasties, but the ingredients are probably already on your pantry shelf. My husband really enjoys these, so I like to double the recipe and freeze the extras to have on hand as a quick meal.—Judy Marsden, Ontario, California

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Easy Cornish Pasties Recipe

Prep: 45 min. Bake: 20 min.

Yield: 8 Servings

45 20 65

Ingredients

1/2 pound ground beef
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With Johnsonville Italian Sausage.
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2 tablespoons all-purpose flour
1/2 to 1 teaspoon seasoned salt
1 tablespoon minced fresh parsley
1 teaspoon beef bouillon granules
1/4 cup water
1 cup diced peeled potatoes
1/2 cup diced carrots
2 tablespoons finely chopped onion
2 packages (11 ounces each) pie crust mix
Water

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool.
Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust mixture into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square.
Moisten edges of pastry with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on two ungreased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Yield: 8 pasties.

Nutritional Facts 1 serving (1 each) equals 289 calories, 18 g fat (5 g saturated fat), 14 mg cholesterol, 521 mg sodium, 24 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Cornish Pasties in Country Ground Beef , p65

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Easy Cornish Pasties

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(1-1) of 1 reviews

Reviewed on Jun. 20, 2012 by Foreverdixie

Awesome flavor! Never had a pastie before but everyone is already asking for these to be made again. I made them with ground turkey and used the Never Fail Pie Crust from TOH (just type it into the search engine) and they turned out wonderful! I should have doubled the recipe because there weren't any leftovers!