- 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 large 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.
Reviews forCornish Pasties
"They are NOT WELSH, they are Cornish. Cornwall is in ENGLAND. Different country! In Wales they are called "oggies" and contain lamb. Real Cornish pasties (the name is protected by law, and cannot be applied to any made outside Cornwall) contain meat (traditionally beef), swede, onion and potato, plus seasoning. That's it. No pork. No worcester sauce or catsup. No pre-cooking the filling. No nonsense."
"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."