Cornish Pasties III Recipe - Allrecipes.com
Cornish Pasties III Recipe

Cornish Pasties III

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 large pasties Change Servings

Directions

  1. To Make Crust: Place flour and salt in a large bowl. Mix well, then cut in lard until mixture is crumbly. Stir in water, mixing just until dough forms a ball. Allow dough to rest in refrigerator while you make filling.
  2. To Make Filling: Heat a large skillet over medium-high heat. Add vegetable oil, then onions. If using carrots and rutabagas, add them now. Saute vegetables until soft, about 10 minutes.
  3. Add ground beef, ground pork, and green onions to skillet. Saute until meat is no longer pink. Add salt and pepper to taste. Preheat the oven to 400 degrees F (200 degrees C).
  4. Divide dough into 12 portions and roll out each one to fit a 9-inch pie plate.
  5. Place a pastry circle in a pie pan. Fill one half of pan with meat filling. Dot with some of the butter or margarine. Pat edge of crust with water, then fold over other half of crust. Trim edge, then crimp to seal. Make steam vents in top of crust. Brush with milk. Repeat process until all of dough and all of filling are gone.
  6. Bake in preheated oven for 45 minutes or until crust is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2005

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!

 
Most Helpful Critical Review
Aug 19, 2005

Ehh..

 

19 Ratings

Oct 19, 2003

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!

 
Mar 08, 2005

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.

 
May 26, 2009

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!

 
Nov 03, 2006

This was incredibly dry! I had to smother it in gravy and the others in ketchup for them to be eatable.

 
Mar 31, 2009

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!!

 
Dec 05, 2008

These were very easy and very good. I used potatoes and carrots and added some minced garlic to the meat while it was cooking. We liked eating ours with a jar of gravy. Ketchup was good too. They were just too dry on their own, otherwise.

 

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Nutrition

  • Calories
  • 800 kcal
  • 40%
  • Carbohydrates
  • 41.4 g
  • 13%
  • Cholesterol
  • 109 mg
  • 36%
  • Fat
  • 61.8 g
  • 95%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 18.9 g
  • 38%
  • Sodium
  • 330 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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