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Cornish Pastie II

Cornish Pastie II

Lorrie Sterling

Lorrie Sterling

Individual pasties--originally made to pack in lunch boxes.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 518 kcal
  • 26%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 1015 mg
  • 41%

Based on a 2,000 calorie diet

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Directions

  1. Divide pastry in three equal parts. Roll 1/3 to make 8x15 inch rectangle. Trim edges and cut to make two 7-inch squares. Place on baking sheet. Repeat with other two thirds of pastry.
  2. Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with meat. Sprinkle with salt and pepper and dot with butter.
  3. Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries.
  4. Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender. Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Frankbishop
83

Frankbishop

11/19/2006

Being of Cornish decent and having eaten pastie all my life I have just a few suggestions. In addition to potatoes and onions add a small turnip also a little green onion. Also mix potatoes, meat, turnip with a little butter, salt and pepper in a large bowl, before adding to pie crust. Your can also substitute the type of meat, just use a lean meat. Also my mother would eat them hot with just butter, salt and pepper. My grandfather used to do the same but, added hot sauce.....

Michelle
45

Michelle

9/21/2006

As a Cornish woman and being of a long line of Cornish women I have to tell you this recipe is very close to what my mom, grandmother and aunt would make. The only thing they did differently is add swede (swedish turnip or rutabaga). Sliced thin and added with the potatoes, you would probably need about half as much swede as potato. Also I have found that the fattier pieces of meat add more juice to the pasty.

Judy V
16

Judy V

4/28/2008

I really enjoyed this recipe, but I ran into a problem with the amount of dough required. Though I used a double crust, after rolling out the rectangle, the dough was so thin I couldn't fill it. I started over and made six 7" circles instead. I also premixed the filling with melted butter and added some seasoning. I'll try this one again. Very tasty!

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