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.
- 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
- 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
- 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.
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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