- 1 pound beef sirloin tip steak, diced
- 3 medium raw 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 lard or shortening
- 2 tablespoons butter or margarine
- About 2/3 cup cold water
- 1 egg, beaten
- 1 tablespoon cream
- In a bowl, combine beef, potatoes, onions and seasonings; set aside. For pastry, combine flour, salt and baking powder. Cut in the lard and butter. Add enough water to make a dough that will hold together. Divide dough into 12 pieces and roll each on a lightly floured board into 6-in. circles; moisten edges with water. Put a scant 1/2 cup filling on half of each circle. Fold other half over the filling, pressing edges together with a fork to seal. Cut several slits in each pastry. Place on a baking sheet. Combine egg and cream; brush over pasty tops. Bake at 400° for 15 minutes. Reduce heat to 350° and continue baking 40-45 minutes. Yield: 12 servings.
Reviews forCornish Pasties
"My grandmother made pasties for the miners in Butte, Montana and, while I was looking for recipes of pasties, came across this which seemed to come close to her's. I know my grandmother never put Swede in, however; maybe they weren't available in Butte. Also (and I'm giving away her secret ingredient) she used beef (what we call stew meat now) to pork in a 2:1 ratio with a dollop of butter on top before closing the pastry over. We also ate it with ketchup and worcestershire sauce mixed together."
"Cornish pasties come from Cornwall, England, not Wales! Try 1lb spud, 1lb swede, one small onion, 1 oz butter, 2 tablespoons+ of pepper and no nutmeg for a more authentic recipe; bit of carrot if you are heathen. - An Englishman who holidays in Cornwall."
"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."
"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."
"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."