Easy Cornish Pasties Recipe

5 2 3
Easy Cornish Pasties Recipe
Easy Cornish Pasties Recipe photo by Taste of Home
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Easy Cornish Pasties Recipe

Read Reviews
5 2 3
Publisher Photo
These are a bit different from traditional pasties, but the ingredients are probably already on your pantry shelf. My husband really enjoys these, so I like to double the recipe and freeze the extras to have on hand as a quick meal.—Judy Marsden, Ontario, California
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Bake: 20 min.

Ingredients

  • 1/2 pound ground beef
  • 2 tablespoons all-purpose flour
  • 1/2 to 1 teaspoon seasoned salt
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon beef bouillon granules
  • 1/4 cup water
  • 1 cup diced peeled potatoes
  • 1/2 cup diced carrots
  • 2 tablespoons finely chopped onion
  • 2 packages (11 ounces each) pie crust mix
  • Water

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool.
Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust mixture into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square.
Moisten edges of pastry with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on two ungreased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Yield: 8 pasties.
Originally published as Cornish Pasties in Country Ground Beef 1993, p65

Nutritional Facts

1 each: 289 calories, 18g fat (5g saturated fat), 14mg cholesterol, 521mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 8g protein.

  • 1/2 pound ground beef
  • 2 tablespoons all-purpose flour
  • 1/2 to 1 teaspoon seasoned salt
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon beef bouillon granules
  • 1/4 cup water
  • 1 cup diced peeled potatoes
  • 1/2 cup diced carrots
  • 2 tablespoons finely chopped onion
  • 2 packages (11 ounces each) pie crust mix
  • Water
  1. In a skillet, cook beef over medium heat until no longer pink; drain. Add flour, seasoned salt and parsley; stir until well coated. Dissolve bouillon in water; stir into meat mixture. Add potatoes, carrots and onion. Cover and cook over medium heat until vegetables are crisp-tender. Cool.
  2. Meanwhile, prepare pie crusts according to package directions. On a floured surface, roll each pie crust mixture into a 12-in. square. Cut each square into four 6-in. squares. Place about 1/3 cup meat mixture in center of each square.
  3. Moisten edges of pastry with water and fold over meat mixture to form a triangle. Press the edges with a fork to seal. Make a 1-in. slit in the top of each triangle. Place on two ungreased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Yield: 8 pasties.
Originally published as Cornish Pasties in Country Ground Beef 1993, p65

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Reviews forEasy Cornish Pasties

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MY REVIEW
StaceyMarmolejo User ID: 8276097 221777
Reviewed Mar. 1, 2015

"I lived in London 30 years ago and that's where I discovered Cornish Pasties. I've loved them ever sense and whenever I see them on a menu or in a store, I buy them. But none of them tasted exactly like what I remembered the ones in London tasting like...until this one!

So though someone said, "a bit different than the traditional ones" I disagree. Just like the East London traditional ones!
So fabulously tasty!! This will become a weekly dish in my home."

MY REVIEW
Foreverdixie User ID: 6641314 40507
Reviewed Jun. 20, 2012

"Awesome flavor! Never had a pastie before but everyone is already asking for these to be made again. I made them with ground turkey and used the Never Fail pie Crust from TOH (just type it into the search engine) and they turned out wonderful! I should have doubled the recipe because there weren't any leftovers!"

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