Recipe by Mary Mrotek
"The Cornish Pasties made with the lard are the best. It makes the crust and the rest of the meat pie taste great. Here is the recipe that I grew up with and is the best pastie you will ever eat. You will need 12 9-inch pie pans for this recipe (if you don't have that many, you can buy aluminum pans or make the pasties in batches)."
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onion, finely diced
lean ground beef
green onions, chopped
salt and pepper to taste
I only wanted to make 6 pasties, so I cut the flour, H20 & shortening in 1/2 (2 cups flour & 1 cup shortening); then to make it low fat, I used 1/2 cup nonfat sour cream & 1/2 cup crisco instead of 1 cup of lard. For more flavor, I added 2 cloves fresh,minced garlic to the dough. This dough is great, very easy to work with! I used potatoes, carrots & onions for the filling, sauteed in chicken broth & added dill & cumin to that. I used leftover beef made in a crockpot & used juice from that to make a gravy for over the top....delicious!
These are terrific. Even my 6 & 10 year old loved them - they each ate 2 and they're really large! I substituted some potato for half the rutabaga so they wouldn't taste it - but I did!
I was so excited to make these pasties! The filling tastes just like the pasties at the local cornish pasty shop. I used chicken instead of beef and pork. Also I left out the butter and WISH I HADN'T!! The crust was pretty dry after only 40 min.(I used butter flavor shortening instead of lard) and I think the butter would've helped. I will try this again, though, because the filling is so good.
I didn't use rutabegas and pork but added white wine, dill, marjoram and sage to the meat mixture. I also made a mushroom gravy to pour over them and everyone loved it!
This was incredibly dry! I had to smother it in gravy and the others in ketchup for them to be eatable.
This may be called a Cornish Pastie but traditional Cornish Pasties are filled only with onions,potatoes and chuck. These days all sorts of additional nonsense is added which distracts from the original taste.
Very good! I did not use the rutabegas because I did not think the kiddos would eat them. But the filling was great and the crust was tender and flaky!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cornish Pasties III
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 800
** Calories from Fat: 556
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