recipe reviews for:

Great Grandma Johns' Pasties

“This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe.”

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Reviewed: Oct. 19, 2009

These were really tasty, and made plenty for dinner and lunch the next day. We will have these again for sure.

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angelasunshine

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

This is a nice simple recipe. For a busy night shortcut, I used the Pillsbury pie crusts, and serve with Heinz jar gravy. You can whip them up pretty quickly and pop them in the oven.

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tlthompson

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2009

My husband asked for this for his birthday dinner, and I had never even had these before, much less made them. To be honest I was very scared about this whole recipe, because I didn't cook the meat or potatoes before hand and I thought for sure that they weren't going to be cooked all the way through. I was also very unsure about how it was going to taste, (with only salt, pepper and I used fresh parsley). Not only was this dish surprisingly tasty, but you can bet that I will be making it again!!

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Jaymes

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Reviewed: May 23, 2009

Excellent! I used ham, potatoes and onion because thats all I had on hand. With the ham it needed something, so I added gravy. Going to make it tonight with ground beef and a side of ketchup.

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jeffmegashkim

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Reviewed: Feb. 20, 2009

I learned to make Pasties from My Mom and like one of the other reviews we always included rutabegga. I also like to add some shredded carrots. One time when I did not have enough potatoes on hand, I tried this with sweet potato, not the traditional but wow, did it add flavor. I was also interested in this recipe becuase this recipe also came down through my family through My Great Grandma Johns from Cornwall England, wonder if we are related.

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bjohns

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Reviewed: Jan. 26, 2009

Easy to make and very yummy comfort food! I followed other suggestions and added beef broth at the end - a definite plus

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3 users found this review helpful

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UpNorthCheri

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Reviewed: Sep. 25, 2008

IM JUST RATING THE DOUGH. I FILLED THESE WITH LEFT OVER POT ROAST. AND HEATED THE VEGGIES AND GRAVY ON THE SIDE. IT WAS VERY GOOD, KINDA LIKE A 'POT PIE' IN POCKET FORM.

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Angie

Cooking Level: Intermediate

Home Town: Lake Worth, Florida, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Aug. 21, 2008

Looks like a great recipe! I use my great-grandma's recipe who used to make pasties for the miner's in upper Michigan (da U.P., eh!) I am just writing to give a couple of suggestions. To keep the insides moist use lard or butter. Lard is what was traditionally used. You could also try using a 1/2 & 1/2 combination of pork and beef, that is what my recipe calls for. A modern twist to add some great flavor to the pasties (also a secret ingredient of a pasty shop in the U.P.) is onion soup mix. A whole package is a little bit too much unless you are making a huge batch, so go light until you have a feel for how much you like. Hope this helps!

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Dawn

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Reviewed: Mar. 12, 2008

They were a little dry. Next time I'll make them, I'll tweak the recipe

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Kelsey

Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

Living In: Houghton, Michigan, USA

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Reviewed: Jul. 12, 2007

The true Cornish pastie recipe! However, we do add rutabaga to this, and cut back the amount of shortening. This recipe reminds me of the Cornish pasties we had in Cornwall, wrapped in wax paper and required to be eaten with both hands. A little time consuming, otherwise good for people on a budget and who have the time on their hands to make something like this. Highly recommended.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Jun. 27, 2007

I made this for my father (he's British) for his birthday-- he loved it!

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Rachel C

Living In: Lexington, Kentucky, USA

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Reviewed: May 21, 2007

Great!! I hadn't made pasties in over thirty years, and this recipe tastes just as I remember! I used one more potato than the two the recipe calls for, and I dotted the filling with margarine before placing the pie crust over the top. I also cooked them for 10 more minutes than the 1 hour in the recipe, and I laid a piece of foil loosely over the top once the crusts were brown. I will make this again!

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FLYBABYSUE

Cooking Level: Beginning

Home Town: Portsmouth, New Hampshire, USA

Living In: Houlton, Maine, USA

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Reviewed: Mar. 21, 2007

This recipe reminded me of my grandma's recipe. For extra enhancement, I seared the sirloin pieces, added minced garlic, sliced carrots and frozen peas. Beef bouillon granules mixed in with the water at the last step adds more flavor. Thanks for bringing back some wonderful memories on a North Dakota farm.

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MAGGIE MCGUIRE

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Reviewed: Nov. 11, 2006

They came out wonderful. Great Recipe.

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Jessica

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Reviewed: Oct. 23, 2005

This is very good, and similar to my husband's grandmother's recipie. As my family got larger, i had to find shortcuts because time would not allow. If i am short on time, i use the refrigerator pie crusts and frozen hash browns and i always add a little chopped up carrots. My kids devour them w/ground beef so if using that, brown and drain first. Thanks for the tip w/the water at the end, i never used that and it certainly makes them moist and w/gravy inside! Serve w/gravy or (for the younger ones) catsup on the side! Yum! If you make them smaller, bite or two size, they make a great appetizer too!

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