Reviewed: Apr. 10, 2012

I have eaten CORNISH PASTIES many times in the U.P. of Michigan and they always contain rutabaga, in approximately the same proportions as potato..,and everything is diced, not cubed.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

janice tofuri

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jun. 3, 2011

These were delicious. I used leftover Italian shredded beef for the meat and it worked great. It added a little extra flavor. The egg wash gave them a nice golden shine. Really good with broccoli craisin slaw and fruit salad.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Aug. 21, 2010

I added Worcestershire sauce to this and I still found it incredibly bland. The flake was nice and flaky but had a shortening taste to it. I wouldn't make it again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Amanda

Reviewed: Aug. 27, 2009

These were easy to make and tasted so yummy!! Will make again and again. My family commented they were a little dry so I now serve them with extra gravy on the side.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

dms1760

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

Reviewed: Nov. 9, 2008

These were very good, reminding me of the pasties I had in Butte, Montana, which is a copper mining town from way back. The crust was a little dry, but good nonetheless.

Was this review helpful? [ YES ]
6 users found this review helpful