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Cornish Pasty

SUBMITTED BY: Barrie Malson

"Traditional meat and vegetable pastry."

RECIPE RATING:

Read Reviews (9)

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Original recipe yield 6 pasties

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 1/8 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup butter, diced
1/2 cup water
1 1/4 pounds rump roast, cubed
1 onion, chopped
2 potatoes, peeled and diced
2 small carrots
salt and pepper to taste
2 tablespoons milk

What to Drink?
	Sangiovese

DIRECTIONS

In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.

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REVIEWS

Reviewed on apr. 13, 2007 by Niggle

I have just one problem with the recipee, it contains carrots, that's a no-no. If you can... MORE

Reviewed on aug. 25, 2003 by DESCDS

we tried this last night (my boy and me ) and exchanged the beef for cornbeef from a can and... MORE

Reviewed on mar. 10, 2008 by Cat

For a more authentic recipe, try substituting the cooked carrot for raw swede (rutabega) or... MORE

Reviewed on jul. 18, 2006 by Erin C.

These tasted good, but I found the recipe didn't make near enough pastry dough for the amount... MORE

Reviewed on jan. 16, 2008 by BANGER5

I am from Wisconsin and when I was a girl we used to go up North and visit the old minning... MORE

Reviewed on nov. 3, 2003 by LITTELLA

I only made the doe for Pasty it rolls out grate & thin whit out any effort at all & its not... MORE

Reviewed on apr. 15, 2008 by Paul

I used frozen sheets of puff pastry with this, but the filling was excellent. The leftovers... MORE

Reviewed on nov. 21, 2007 by Caroline C

While carrot works perfectly fine with potato in a pasty, the previous reviewer is correct -... MORE

Reviewed on mar. 18, 2009 by jude

i am from northern minnesota and we always had our pasties with rutabaga...but i also like... MORE