Beef Cornish Pasties

Cornish Pasties

“I  first tasted a pastie in a little tiny shop in Stratford-Upon-Avon, England and I got hooked on them!  I cannot say enough about how delicious they are! They are made with all different combinations of meats and vegetables. 

I wish you could get one in the U.S. malls and town shops like you can in England!  A meat and gravy meal in your hand, also called hand pies. Or I say it’s like a pot pie you can hold!   

They are really worth the work, unless you can get to England often!    Enjoy!”

Servings:  4        Cook Time:   60 minutes

INGREDIENTS:

DOUGH:

1 ½ cup flour

¼ teaspoon salt

½ cup shortening

¼ cup milk or water

FILLING:

½  pound beef sirloin, cubed (raw)

2 medium potatoes, peeled and cubed

1 small onion, chopped

2 carrots, cubed

½ teaspoon salt

¼ teaspoon pepper

4 tablespoons beef gravy

4 teaspoons butter

4 teaspoons water

1 egg, beaten for egg wash

DIRECTIONS:

  1. Preheat oven to 400°.
  2. Heavily grease or spray a baking sheet.
  3. In a large bowl mix flour and salt together.
  4. Cut in shortening until it is the size of peas.
  5.  Add milk and shape into dough ball.
  6. Cover with an inverted bowl or plastic wrap and set aside.
  7. In a medium bowl mix sirloin, potatoes, onion, carrots, salt, pepper, and gravy. 
  8. Divide dough into quarters.
  9. On a floured board, roll out each quarter of dough into an 8-inch circle.
  10. Place filling onto half of the circle, leaving three-quarters of an inch at edge.
  11. Add one teaspoon of butter cut into small pieces on top of filling.
  12. Moisten edge of dough with water all around the circle.
  13. Fold over the other half of dough over filling, pressing down to join the edges of the dough.
  14. Turn edges of dough in towards filling and press and crimp.
  15. Place pasties onto a prepared baking sheet.
  16. Brush beaten egg on tops of pasties.
  17. Cut a slit on top.
  18. Bake for 400° for 45 minutes.
  19. Add 1 teaspoon of water into each slit.
  20. Reduce oven to 350° and bake for 15 more minutes.
  21. Serve hot.

Nutritional Information:  Beef Cornish Pasties

Amount Per Serving: 1 Cornish Pastie
Calories: 578
Calories from Fat: 296

  • % Daily Value *
  • Total Fat 33g 50%
  • Saturated Fat 8g 38%
  • Cholesterol 84mg 28%
  • Sodium 857mg 36%
  • Total Carbohydrates 49g 16%
  • Dietary Fiber 3g 11%
  • Protein 16g 29%
  • Sugars 1g
  • Vitamin A 169%
  • Vitamin C 16%
  • Calcium 2%
  • Iron 17%
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Categories: Main Dishes, Meat

Tags: , ,

3 replies

  1. My first time making these, what a great recipe! The dough was a snap to make and the pasties turned out delicious. My husband loved these and the only thing I added was some ketchup for dipping. I will definitely will make these again.

  2. LOL MIllie! I totally understand! 🙂 So glad you are excited about the pasties! I love them and wish we had them as readily available here as in England! They take some time but are worth it, plus they freeze well! Let me know if you try them! They bring back great memories for me of a wonderful country!

  3. Thank you Angie….my Mom was born in England. She used to make this type of “turnover”. I often wished I had taken notice of how she made them. I can almost taste them! Being the 12th of 14 children, I didn’t get to squeeze in the tiny kitchen long enough to learn her secrets. My cooking skills were due to my Mother in laws goal to teach me how to make Italian food for her son! Guess she thought he would starve to death because he was marrying an “Amadigan” as she called me. I can laugh at it now but at the time I was not sure if that was good or bad!!! LOL

    Millie Andreozzi

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