Cornish Pasties! The real deal!
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 as many U.S. shops like you can in England! It seemed like pasty shops were everywhere there to go in and grab one on the run!
It is a meat and gravy meal in your hand, also called hand pies. Or I say it’s like a pot pie you can hold in your hand!
HISTORY: There is a great history of Cornish pasties that has been traced back to 1200. They originated in Cornwall, England as portable lunches for tin miners, fishermen and farmers to take to work. Housewives used to make one for each member of the household and mark their initials on one end of the pasty.
They are worth the effort to make these, unless you can get to England and get the real deal!
Enjoy!
Cornish Pasties
Ingredients
DOUGH:
- 1½ cup flour
- ¼ teaspoon salt
- ½ cup shortening
- ¼ cup milk or water
FILLING:
- ½ pound beef sirloin cubed
- 2 potatoes peeled and cubed
- 1 onion chopped
- 2 carrots cubed
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 tablespoons beef gravy
- 4 teaspoons butter
EGG WASH:
- 1 egg beaten for egg wash
- 4 teaspoons water
Instructions
- Preheat oven to 400°.
- Heavily grease or spray a baking sheet or use parchment paper.
- In a large bowl mix the flour and salt together.
- With a pastry blender or two knives, cut in the shortening to the flour mixture until it is the size of peas.
- Mix in the milk to form a dough and shape it into a ball.
- Cover the dough ball with an inverted bowl or plastic wrap and set it aside.
- In a medium bowl mix the sirloin, potatoes, onion, carrots, salt, pepper, and gravy.
- Divide the dough into quarters.
- On a floured board, roll out each quarter of dough into an 8-inch circle.
- Place the filling onto half of the circle, leaving three-quarters of an inch at the edge.
- Add one teaspoon of butter cut into small pieces on top of the filling of each pasty.
- Moisten the edge of the dough with water all around the circle.
- Fold over the other half of the dough over the filling, pressing down to join the edges of the dough.
- Turn the edges of dough in towards the filling, then press and crimp the edges.
- Place the pasties onto the prepared baking sheet.
- Use a pastry brush and brush the egg wash on top of pasties.
- Cut a slit on top.
- Bake for 400° for 45 minutes.
- Add 1 teaspoon of water into each slit.
- Reduce oven to 350° and bake for 15 more minutes.
- Serve hot.