Cornish Pasties
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 this cornish pasty recipe. —Nellie Rader, Emmett, Idaho
Ingredients
- 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
- PASTRY:
- 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
Reviews
Very good, I added one small white turnip cubed. Served with homemade chilli sauce. Janet. VFE
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 and they were great, I made half with chicken, everyone loved then. Some ducked them in gravy and one even ducked in hot sauce, my daughter suggested putting a tablespoon of cream soup in them , so they had there own gravy. Mary K
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.