Reviewed: Apr. 6, 2012

The filling recipe is good, and the dough recipe is good... but I found that the amount of dough needed to be TRIPLED, in order to have enough to cover the filling. So I knocked it down a star because of time lost trying to do the impossible. The second batch with much more dough to work with worked much better.

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Reviewer:

KATERINE1

Cooking Level: Beginning

Reviewed: Nov. 28, 2011

The ingredients should always be uncooked going into the pasty, but other than that it was very good. Carrot can be substituted with rutabaga or turnip, but any of the 3 make a tasty pasty. Does anyone know if you can make these with pork?

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Reviewer:

tinlizzie70

Reviewed: Jul. 3, 2011

My grandmother is from Upper Michigan and her recipe calls for carrots, potatoes, onions, and rutabaga. We also use ground beef instead of rump roast and put a thin slice of butter inside for added flavor. We also eat ours with ketchup on top. Delicious!

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Reviewer:

Kindra

Reviewed: Jun. 22, 2011

I usually use round steak for my pasties, but this time I only had a rump roast to use and found this recipe to try. Seemed dryer than I usually like, but still very good. No carrots for this girl and I used my own pastry. Further, my Mom dotted the filling with butter before closing the pastry to add richness and moisture. I didn't use the milk on top, I just like the natural crust. My pasties are bigger than these as well. The best thing I learned from this offering is to preheat the oven to 450 degrees and cook pasties for 10 minutes, then reduce to 350 degrees, however I found I needed an hour to cook, not the 35 minutes as stated. All in all a success!

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Reviewer:

MANORBOOKS

Cooking Level: Expert

Living In: Logan, Utah, USA

Reviewed: May 15, 2011

Super-fail on the measurement of filling-to-dough. The filling directions can make a dozen EASY, and there is barely enough dough to make six 5-inch circles 1/4 inch thick, and you still have to reuse the scraps.

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Reviewer:

FoodMeister

Reviewed: Feb. 16, 2011

I liked these, but it needs more flavor, also a little dry. ext time i will add more pepper and seasoning and a llittle sugar to the dough.

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Reviewer:

Kellie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Vista, California, USA

Reviewed: Feb. 4, 2011

That's good stuff.

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Reviewer:

fruitbake

Cooking Level: Intermediate

Reviewed: Jan. 18, 2011

Nice idea and on the right track but leave out the carrots. This should be a cornish pasty and not a stew pie. A better cut of meat due to containing more fat is chuck.

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Reviewer:

Steve Nel

Reviewed: Nov. 28, 2010

This is very similar to the Pasties my Dad makes. He grew up in Australia, where I was born. Pasties are very popular there, kind of like cheeseburgers here. Most people eat them with ketchup, but I think they taste great just as they are. I like the carrot in them, I think most Aussie's would agree.

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Reviewer:

starlisa

Reviewed: Nov. 24, 2010

A traditional cornish pasty will not have carrots, instead it will be turnip (yellow) or more commonly known in the USA as rutubaga. Also, we don't mix the meat and veggies, rather layer starting with potato, turnip, onion, then meat followed by salt and pepper.

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