English Pasties

English Pasties

"Pasties - which are meat-filled turnovers - came from England along with the Cornish who settled in America. Years ago, miners and woodsmen throughout the Midwest relished having these pasties in their lunch boxes."
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Ingredients

1 h 20 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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Directions

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  1. Combine flour and salt. Cut in shortening. Add enough water or milk to moisten dry ingredients. Shape into a ball. Cover and set aside.
  2. For filling, toss together beef, pork, potatoes, onion, salt and pepper. Divide the pastry in half and roll each into a 10-in. circle. Divide the filling over the center of each pastry; dot each with 1/2 tablespoon butter. Fold pastry over the filling, sealing edges tightly. Cut slits in the top of the pasties. If desired, brush tops with egg. Place on a greased baking sheet. Bake at 400 degrees F for 45 minutes. Spoon 1 teaspoon water per pastry in slits. Reduce heat to 350 degrees F; bake 15 minutes longer or until golden.

Reviews

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

This was very good. The pastry was flaky and the filling was tasty.

Most helpful critical review

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.

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This was very good. The pastry was flaky and the filling was tasty.

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.

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.

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.

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 broccol...

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.

Authentic Cornish Pasties have Turnip, Potato and Onions

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