Herbed Cornish Pasties Recipe
Herbed Cornish Pasties Recipe photo by Taste of Home

Herbed Cornish Pasties Recipe

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These hand-held golden packets are packed with the irresistible combination of beef and potatoes.—Maribeth Edwards, Follansbee, West Virginia
TOTAL TIME: Prep: 1-1/4 hours + chilling Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 1-1/4 hours + chilling Bake: 25 min.
MAKES: 4 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 cup shortening
  • 1/4 cup butter
  • 5 to 6 tablespoons ice water
  • FILLING:
  • 1 pound boneless beef chuck, cut into 1/2-inch cubes
  • 2 tablespoons canola oil, divided
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 2 medium potatoes, peeled and diced
  • 1/2 cup diced carrot
  • 1/2 cup diced onion
  • 1 egg, lightly beaten

Nutritional Facts

1 serving (1 each) equals 910 calories, 55 g fat (19 g saturated fat), 157 mg cholesterol, 1,368 mg sodium, 69 g carbohydrate, 4 g fiber, 32 g protein.

Directions

  1. In a large bowl, combine the flour, salt, basil and thyme; cut in shortening and butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for at least 30 minutes.
  2. Meanwhile, in a skillet, brown beef in 1 tablespoon oil until no longer pink; sprinkle with salt and pepper. Remove with a slotted spoon; set aside. Add remaining oil to skillet; gradually stir in flour until smooth. Cook and stir over medium heat for about 2-3 minutes or until lightly browned. Gradually add water; whisk until smooth.
  3. Return beef to skillet. Reduce heat; cover and simmer for 20 minutes. Add the potatoes, carrot and onion. Cover and simmer for 25 minutes or until tender. Remove from the heat; cool.
  4. Divide pastry into four equal portions. On a lightly floured surface, roll out one portion into a 9-in. circle. Mound 3/4 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
  5. Place on an ungreased baking sheet. Repeat with remaining pastry and filling. Cut three slits in top of each; brush with egg.
  6. Bake at 400° for 25-30 minutes or until golden brown. Yield: 4 servings.
Originally published as Herbed Cornish Pasties in Country Woman March/April 1996, p29

Nutritional Facts

1 serving (1 each) equals 910 calories, 55 g fat (19 g saturated fat), 157 mg cholesterol, 1,368 mg sodium, 69 g carbohydrate, 4 g fiber, 32 g protein.

Reviews for Herbed Cornish Pasties

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
Reviewed Sep. 10, 2014

Soooo yummy!! It seems to make a large amount of filling, so I freeze half and then next time I just have to make the crust, easy!!

MY REVIEW
Reviewed Jun. 5, 2011

I made this several times years ago, but through moving a number of times lost the recipe. So happy to find it again. Very tasty and satisfying.

MY REVIEW
Reviewed Jan. 9, 2009

I love this recipe! The pasty dough is seasoned just right and the filling ingredients are great. Wonderful flavor!

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