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Cornish pasty recipe

Cornish pasty recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pie

I wanted to create a Cornish pasty but with a difference. Hope you like them, too.

36 people made this

IngredientsMakes: 6 Good sized pasties

  • 28g (1 oz) butter
  • 1 onion, finely chopped
  • 3 garlic, finely chopped
  • 1 teaspoon salt
  • good sprinkle ground black pepper
  • small handful fresh chopped parsley
  • 3 sprigs fresh thyme
  • small handful fresh chopped coriander
  • 50ml sherry
  • 50ml double cream
  • 2 dessertspoons tomato sauce
  • 2 dessertspoons Worcestershire sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1 small carrot, finely diced
  • 1 small potato, finely diced
  • 1 small piece turnip, finely diced
  • shortcrust pastry
  • milk as needed
  • 400g beef steak mince
  • 1 egg

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. Put butter in small pan and add onion, garlic, salt and pepper and fry gently for 1 or 2 minutes.
  2. Then add parsley, thyme and coriander, sherry, cream, tomato sauce, Worcestershire sauce and the cumin, paprika and cinnamon. Mix well and gently simmer for 5 minutes.
  3. Then add finely diced carrot, potato and turnip. Try and ensure an equal amount of each vegetable goes in and cook for a further 5 minutes then switch off the heat. Make sure the mixture is cold before adding to the mince and pastry.
  4. Preheat the oven to 230 C / Gas 8.
  5. Roll pastry out on a floured surface about 2mm thick. Place a bowl on top, then cut round the bowl with a knife until you are left with a full circle of pastry.
  6. Brush milk around the edge of the circle.
  7. In a bowl put the mince and and egg and mix well, then add the cold onion mixture and again mix well.
  8. Get a spoon and scoop mixture into the middle of the pastry circle until you can bring up 2 of the sides of the pastry and the edges meet together. Use your fingers to crimp the pasty all along to try to eliminate any leakage when pasty is cooking. Brush with milk before placing in the oven.
  9. Cook in a preheated oven for 10 minutes and then turn down to 190 C / Gas 5 until pasty crust is hard and golden brown, another 20 to 25 minutes.


You can make the pasty into any shape you want, I have attached pics of both bridie shape and sack shape as well.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (4)

This is not a true Cornish pasty and should not be called one. It is a pasty and as such is very nice and mildly spicy. But it does not hold a candle to the real thing.-05 Aug 2011

psumow, there's no need for personal abuse, dearoldgrandpappy was only stating his review of the recipe and he is absolutely correct in that this is a good recipe but in no way could it be called a CORNISH pasty, as excellent as it is!-11 May 2015

I found these to be really nice, will do agan.-13 Apr 2012

Cornish Pasties

While pastry has served as a container for food for centuries, a Cornish pasty is unique to Cornwall. It's a tangible reminder of its mining past, although people now eat them whenever a quick and portable meal is needed. It was designed to accompany a miner to the mine in his pocket and it contained enough meat and turnips for at least a couple of meals. The miner's initials were usually carved into one end, to vent steam as it baked and so there would be no question to whom the pasty belonged. Editor's note: This recipe has been retested and adjusted to better match the filling and pastry amounts the new yield (of slightly smaller pasties) is now 6.


  • 3 cups (361g) King Arthur Unbleached All-Purpose Flour
  • 3/4 teaspoon salt
  • 1/2 cup (113g) lard, (traditional), 8 tablespoons (113g) unsalted butter, room temperature, or 1/2 cup (92g) vegetable shortening
  • 1 large egg, beaten
  • 3 to 5 tablespoons (43g to 71g) water
  • 2 teaspoons vinegar

Traditional miner's filling

  • 3/4 pound (340g) cubed or diced lean beef (uncooked)
  • 1/2 cup (113g) diced rutabagas, parsnips, or turnips
  • 1/2 cup (64g) diced onion
  • 1 cup (227g) peeled, diced baking potatoes
  • 1 tablespoon minced fresh thyme, or 1 teaspoon dried
  • salt and pepper to taste


For the pastry: In a large bowl, whisk together the flour and salt. Cut the fat into small pieces and distribute evenly over the flour. Cut the fat into the flour until the mixture resembles coarse crumbs.

In a small bowl, beat the egg with the water and vinegar. Drizzle this over the flour mixture while tossing everything together with a fork.

Gather the dough together (a dough scraper is ideal for this), folding it over on itself until it becomes cohesive. Sprinkle any dry or crumbly bits with water, a tablespoon at a time, until the dough comes together. Divide into six pieces, shape them into discs, wrap and chill while you prepare the filling

For the filling: Stir all of the ingredients together in a large bowl (uncooked they'll cook in the oven).

To assemble and bake: Preheat the oven to 400°F. Line a large baking sheet with parchment.

Remove the wrapped pastry from the refrigerator and roll each piece into an 8" circle. Place 1/2 cup of the filling in the center of each circle. Brush the edge of the circle with water, and bring two opposite sides up and over the filling to pinch together over the filling. Flute the seam as you would a piecrust, so it looks like the back of a dinosaur. turn up the ends a bit to look a little like devil's horns.

Cut a design (or initials) into one of the sides of the pasties to vent the steam. Place, fluted edges up, on the prepared baking sheet. Brush with egg wash.

Bake at 400°F for the first 15 minutes, then reduce the temperature to 350°F and bake for a further 25 to 30 minutes. Remove from the oven and serve warm, or chill to reheat later.

Store, covered, in the refrigerator for up to 5 days, or freeze in an airtight container for up to 2 months.

‘Biden’s Big-Un’ and ‘Macron’s mixed veg’: G7-inspired Cornish pasties on sale in St Ives

With the G7 Summit well underway in Cornwall, some discerning Cornish pasty sellers are capitalising on the event by naming their bakes after the world leaders attending the summit.

The arrival of leaders from the seven richest nations, including US president Joe Biden, Germany’s Angela Merkel and France’s Emmanuel Macron, has sparked a flurry of activity at Carbis Bay in St Ives.

The BBC’s political editor, Martyn Oates, posted a photo of Cornish pasties on sale in the seaside town, which have been named after the leaders.

The pasties are called ‘Biden’s Big-Un’, ‘Merkel’s Minted Lamb’, ‘Macron’s Mixed Veg’, and ‘Boris’ Stilton’.


It is unclear where the pasties are being sold. Social media users commented to make more name suggestions, such as “Justin True-Dough” for Canadian prime minister Justin Trudeau.

According to Cornwall Live, Pengenna Pasties is also selling G7-themed baked goods, which they say are suitable for “supporters, protesters, visitors, locals, vegans, meat lovers, everyone!”.

Pengenna Pasties recommended customers try their “Greatest 7 – as voted by you”, which included a traditional steak pasty, sausage roll, Cornish cream tea, cheese straw, vegan pasty, chocolate chip and clotted cream cookie and gingerbread man.

Residents and holidaymakers in St Ives have been warned to expect travel disruption as the summit continues in the town.

The event has also drawn a large number of climate protesters, who are calling on the G7 leaders to take more action to combat the climate crisis.

Another type of pasty has been seen around St Ives, as Extinction Rebellion (XR) protesters created knitted pasties with climate warnings on them.

One carries the message: “Earth’s crust is burning”, while another declares: “Almost pasty the point of no return.”

Neil Scott, co-ordinator of the action and a St Ives resident, told The Independent: “There will be plenty of people from the area out protesting and marching because Cornwall is right on the front line of the UK’s climate crisis. People here know how important this is.

“But we also wanted to do something a bit more subtle. We’re calling it pastivism.”

The Cornish pasty’s journey to Mexico

Henry Coldstream looks at how Cornwall’s most famous dish found its way over to Mexico in the nineteenth century and became a staple of one state’s cuisine.

Henry is a food writer at Great British Chefs.

Henry is a food writer at Great British Chefs.

Cornwall is home to some of the best ingredients, suppliers and producers in the whole of the UK. But while it’s generally famed for its dairy, fish and seafood above all else, the one thing that springs to mind when talking about Cornish food is always going to be the Cornish pasty. Loved by locals and sought out by tourists, these traditional pastries have been a central part of Cornwall’s food culture for centuries. However, if you’re looking to attend the annual International Pasty Festival or visit the world’s first Cornish pasty museum, you’ll need to head a bit further than Padstow or Truro. Both can be found 3,000 miles away in the hilltop town of Real Del Monte in the central Mexican state of Hidalgo. Why? It’s one of the only other places in the world which rivals Cornwall in terms of pasty popularity – and it’s all due to the arrival of 130 Cornish miners in 1825.

While early records suggest that pasties were something only the wealthy ate, particularly during medieval times, by the seventeenth century quite the opposite was true. Cornish pasties were predominantly made by housewives as working lunches for miners. This is where Cornish pasties get their distinct shape from — the large, plaited crust up one side would be used like a handle and then thrown away at the end, so that the workers didn’t end up eating dirt or poison from the tin they were mining. The Cornish pasties would either be eaten cold or heated on top of a steel bucket by putting a candle underneath.

Throughout the seventeenth and eighteenth century, the mining industry thrived in Cornwall and became the county’s main source of economy, with the machinery used regarded as some of the most advanced in the world. By proxy, that meant the local miners were the world’s foremost experts in using said equipment. However, this level of advancement eventually caused the downfall of the Cornish mining industry. As more deposits of precious metals were discovered around the world, miners from Cornwall were recruited abroad for their expertise, leading to a mass Cornish diaspora. This, in turn, led to the closure of many Cornish mines and a local recession, meaning that by 1825, miners were forced to look for work elsewhere.

So where does the Cornish pasty come into all of this? Well, one of the places that Cornish miners went to work in the early nineteenth century was Mexico’s Central Highlands, in particular the state of Hidalgo. In fact, almost every year between 1825 and 1840, a new batch of miners would make the journey from Cornwall over to Mexico, and with them they brought their love for pasties. Wanting to maintain a level of familiarity in an otherwise unfamiliar country, the wives of the miners began making their husbands pasties to take down the shafts as normal. The traditional Cornish pasty recipe then started to be passed on to the locals, who began making them themselves and filling the pasties with some more typically Mexican ingredients.

Over time, the resulting Mexican pasty became known as a paste (pronounced past-ay), and these are still one of the area’s most popular dishes to this day. To look at them they’re pretty indistinguishable – generally slightly larger than a regular Cornish pasty, but still the same crescent shape and with the same crimping along one side. What does differ though is the filling, which can vary hugely. While a Cornish pasty must be filled with potato, beef, swede and onion (according to its PGI protected status, which it was awarded in 2011), you’ll find everything from red mole and tinga to fish inside the Mexican paste. This is partly due to the local climate – while the original Cornish miners tried to grow swede when they arrived in Hidalgo all those years ago, it proved tricky in the much warmer temperatures. Over the years, locals began looking for alternatives and the paste developed a personality of its own.

At the centre of the paste craze was, and still is, the gorgeous town of Real del Monte, which has a paste shop on practically every street, each boasting their own recipes which have been passed down through the generations. Many of these shops and bakeries even display the Cornish flag in their windows as a nod to the paste’s origin. Every October, thousands of Mexicans flock to this small town for the International Paste Festival, where people can try a number of different versions of the pastry from various street sellers and attend various events at the town’s Cornish pasty museum.

The Cornish influence in Real del Monte and its surrounding area stretches beyond the paste, however. Many houses in the town have sloping, red iron roofs — a classic feature of traditional Cornish cottages — which is unique to this part of the country. Those Cornish minors also brought their religion with them the building of the Methodist church in nearby Pachuca was actually financed by a Cornish miner called Francis Rule.

It may seem strange to think that a town so far away from where the pasty first originated now arguably celebrates it more than Cornwall itself. However, the journey of the Cornish pasty across the Atlantic is a wonderful illustration of the part that history has to play in the development of cuisines across the globe. Had those 130 miners not brought their treasured pasties to Mexico in 1825, Real del Monte would be a rather different place today.

Step by Step Instructions

Step 1Make the Pastry Dough

Note: Make sure that the butter and water is fridge cold, this will help make a firm dough. If you use warm butter and water, the dough will end up being too soft.

Place the flour into a large mixing bowl with a pinch of salt and add the chilled butter cubes. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs.

Gradually add in enough of the cold water to the flour and butter mixture and work it into a firm ball. The dough should be firm and just a little sticky.

Wrap it in plastic and place in the fridge for about 30 minutes before rolling. Chilling the dough will make it easier to roll, especially in very hot weather.

While the dough is chilling prepare the filling.

Step 2Make the Filling

Trim away any fat from the meat and cut tiny pieces, about 1/2 cm cubes. Peel onions, carrot and potatoes and cut these into fine dice.

Put the meat and vegetables into a large mixing bowl add the beef stock, season very well with salt and pepper and mix well.

Note: If liked, the skins can be left on the potatoes. Give them a very good scrub before cutting into fine dice.

Step 3 – Roll and Shape the Pastry

Divide the dough into eight even pieces. Use your kitchen scales for accuracy, if you want.

Roll each ball into a large circle about 5 mm (1/4-inch-thick) and about 18 cm (7 inches) in diameter.

Don’t roll it any thinner because it could tear when you close it over the filling.

The pastry circle does not have to be perfect, but if you like a nice neat circle, find something that is about 18 cm in diameter (a plate or saucepan lid might work). Place it on the pastry and use a small sharp knife to cut out a circle.

Step 4 – Making The Cornish Pasties

Divide the filling into eight even portions, use your kitchen scales for accuracy.

Take one pastry round and place some filling into the centre. Bring the opposite sides of the pastry above the filling and pinch the pastry edges together (use the picture above for reference).

Step 5- Brush With Egg Wash and Bake

Place the Cornish pasties onto a lined baking tray, with the seam side up.

Lightly beat the egg, then brush the egg over the pastry using a pastry brush.

Place in pre-heated 200°C (400°F) oven and bake for 20 min then reduce oven temp to 180°C (360°F) bake for 40 more minutes.

Remove from the oven and allow to cool slightly before serving. These can be eaten hot or at room temperature.

I have to admit these cornish pasties are quite large because they are supposed to be a meal in themselves for adults.

However, you can easily adjust the size and make small Cornish pasties and even mini Cornish pasties. These sizes would be great as a kid’s lunch idea and can even be included as an easy cold picnic food or serve them at a tailgate party.

Frequently Asked Questions

Do Cornish pasties have carrots?

Traditional Cornish pasties don’t have carrots, swedes (rutabaga) are normally used. However, if swedes are unavailable or you don’t like the flavour of this vegetable, carrots are a good replacement.

Do Cornish pasties contain dairy?

Yes, this recipe does contain dairy because, there is butter in the pastry. However, the butter can be replaced with lard.

Do Cornish pasties have gravy?

No, there is no gravy in a Cornish pasty.

Do Cornish pasties have meat?

Yes, traditional Cornish pasties have diced beef inside.

Can you make Cornish pasties with shortcrust pastry?

Yes, the homemade pastry in this recipe can be replaced with ready-made shortcrust pastry. This is a good alternative if you are in a hurry, but do try and make your own pastry, homemade tastes so much better.

Can you microwave a Cornish pasty?

Yes, a cooked Cornish pasty can be placed into a microwave for quick reheating but, the texture of the pastry does change slightly.

Can you make Cornish pasties in advance?

Yes, they can be made in advance either cooked or uncooked. If they are to be used in a day or two after preparing keep them in the fridge, or they can be frozen for eating at a later date.

Can you freeze Cornish pasties?

Yes, pasties can be frozen either cooked or uncooked.

How to freeze cooked pasties:

Allow the cooked pasties to cool completely, individually wrap each pasty in plastic food wrap, place into freezer bag, label then freeze. Pasties can be frozen for up-to 4 months.

How to freeze uncooked pasties:

Uncooked pasties without egg wash, should be placed onto a baking tray lined with baking paper. Fit as many as you can on the tray but, don’t have them touching.

Place the tray with the pasties into the freezer and freeze until solid. Once frozen, individually wrap each pasty in plastic food wrap, place into freezer bag, label then freeze. Uncooked pasties can be frozen for up-to 4 months.

How to cook uncooked frozen Cornish Pasties?

When ready to bake, take the required number of pasties from the freezer and remove the plastic. Place the frozen pasties onto a tray lined with baking paper, brush with egg wash, then bake as directed in the recipe.

Note: Cooking frozen pasties will take a little longer.

Can Cornish Pasties be eaten cold?

You can eat Cornish pasties cold straight from the fridge but, they do taste better hot or at room temperature.

Can Cornish pasties be reheated?

To reheat pasties, preheat the oven to 190°C (375°F). Place the cold pasty on a baking tray and bake for about 15 minutes or until heated.

If the pasties are frozen allow them to thaw before reheating.

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Cornish pasty recipe

Regarded as the national dish of Cornwall and iconic to England, the pasty is right up there with all major British dishes.

Requires an hour for the dough to rest, and the cooked pasty should be rested for about half an hour before eating.


  • 300 g strong plain flour (bread flour)
  • 1 tsp salt
  • 250 g butter, at room temperature but not soft
  • 200 ml (approx.) cold water
  • 10.6 oz strong plain flour (bread flour)
  • 1 tsp salt
  • 8.8 oz butter, at room temperature but not soft
  • 7 fl oz (approx.) cold water
  • 10.6 oz strong plain flour (bread flour)
  • 1 tsp salt
  • 8.8 oz butter, at room temperature but not soft
  • 0.8 cup (approx.) cold water
  • 1 medium swede, peeled, cut into quarters and thinly sliced
  • 1 medium potato, peeled and cut into very small dice
  • 100 g minced beef (with good fat content)
  • 350 g -400g ribeye of beef, cut into finger-sized strips
  • 1 medium onion, peeled and chopped
  • 1 pinch salt and white pepper
  • 1 medium swede, peeled, cut into quarters and thinly sliced
  • 1 medium potato, peeled and cut into very small dice
  • 3.5 oz minced beef (with good fat content)
  • 12.3 oz -400g ribeye of beef, cut into finger-sized strips
  • 1 medium onion, peeled and chopped
  • 1 pinch salt and white pepper
  • 1 medium swede, peeled, cut into quarters and thinly sliced
  • 1 medium potato, peeled and cut into very small dice
  • 3.5 oz minced beef (with good fat content)
  • 12.3 oz -400g ribeye of beef, cut into finger-sized strips
  • 1 medium onion, peeled and chopped
  • 1 pinch salt and white pepper
  • 2 free range egg yolks, beaten
  • 2 free range egg yolks, beaten
  • 2 free range egg yolks, beaten


  • Cuisine: Cornish
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 45 mins
  • Cooking Time: 45 mins
  • Serves: 4


  1. To make the pastry, sift the flour and salt in a medium bowl. Cut the butter into roughly 2cm cubes, add to the flour and mix with your fingertips, making sure there are still small pieces of butter throughout.
  2. Make a well in the centre of the mixture and slowly add the water, stirring until you have a dough (you may not need to use all the water). Wrap in cling film and rest in the fridge for an hour minimum.
  3. Preheat the oven to 190C and line a baking tray with non-stick baking paper. On a lightly floured surface, divide the pastry into 4 and roll each quarter into a rough oval ¼-½cm thick. As you roll, you'll see the butter has not completely mixed through. Do not be alarmed as this will create a perfect buttery rough puff once cooked.
  4. Take a quarter of the potato and lay in one half of the pastry. Repeat with the swede, ribeye, minced beef and then finally the diced onions. Season everything well with salt and white pepper.
  5. Fold the pastry over with your hands cupping the edge, then cut around to give a semi-circle. Take a corner of the edge and then folder over and pinch. Repeat to form the crimp around the pasty.
  6. Repeat to make four pasties. Place on the lined baking tray, brush with egg wash and bake for 40-45 minutes until golden brown. Allow to rest for 30 minutes before eating.

This recipe was devised by Andy Bates for the Kenwood Around the World in 80 Plates campaign.

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For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs.

Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour.

Meanwhile, for the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside.

Preheat the oven to 180C/350F/Gas 4.

Roll the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template. Place the onions in a line down the middle of the pastry disc. Spoon the chopped steak on top, then spoon the cooked potato and swede over it. Sprinkle with the chopped parsley and season, to taste, with salt and freshly ground black pepper.

Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg.

Place the pasty onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown.

Cornish Pasty History and Recipe

The solid ridge of pastry, hand crimped along the top of the pasty, was so designed that the miner or traveler could grasp the pastie for eating and then throw the crust away. By doing this, he did not run the risk of germs and contamination from dirty hands. The crusts were n0t wasted though, as many miners were believers in ghosts or “knockers” that inhabited the mines, and left these crusts to keep the ghosts content. There is some truth to this rumor, because the early Cornish tin mines had large amounts of arsenic, by not eating the corner which the miners held, they kept themselves from consuming large amounts of arsenic.

One end of the pasty would usually contain a sweet filling which the wives would mark or initial so the miner would not eat his dessert first, while the other end would contain meat and vegetables. The true Cornish way to eat a pasty is to hold it in your hands, and begin to eat it from the top down to the opposite end of the initialed part. That way its rightful owner could consume any left over portion later.

Pasties are one of the most ancient methods of cooking and of carrying cooked food. It is said that the early Irish Catholic Priests created them in order to transport food as they walked about the countryside preaching and aiding the people. The dish is mentioned in Shakespeare’s Merry Wives of Windsor (1598).

The earliest known reference to the pasty contribute it to the Cornish. From 1150 to 1190, Chretien de Troyes, French poet, wrote several Arthurian romances for the Countess of Champagne. In one of them, Eric and Enide, it mentions pasties:

Next Guivret opened a chest and took out two pasties. “My friend,” says he, “now try a little of these cold pasties and you shall drink wine mixed with water….” – Both Guivret and Eric came from various parts of what today is considered Cornwall.

Irish people that migrated to northern England took the art of pastie making with them. Soon every miner in northern England took pasties down into the mine for his noon lunch. Pasties were also called oggies by the miners of Cornwell, England. English sailors even took pastie making as far as the shores of Russia (known as piraski or piragies.

The Cornish people who immigrated to Michigan’s Upper Peninsula in the United States, in the middle of the 19th century, to work in the mines made them. The miners reheated the pasties on shovels held over the candles worn on their hats. In Michigan, May 24th has been declared Michigan Pasty Day.

In the Upper Peninsula of Michigan the pasty has gone from an ethnic food to a regional specialty.

Cornish pasty recipe - Recipes


Slice the onions onto the bottom of the dough. Chip the potatoes in small pieces (do not slice), sprinkle very lightly with pepper and salt. Put a piece of butter the size of an egg (or about 2 tablespoons), cut into several pieces (2), one at each side of the potatoes.

Slice the steak in small strips and arrange over the potatoes. Season lightly with salt and pepper.

The trick of a real Cornish pasty is to bring both sides of the dough up over the top of your filling ingredients and pinch the edges together well (bottom up) - the Cornish expression. The pasty should have the edge at the top. You can pinch it together in a fluted fashion. Make a small slit to form a vent in the top when potatoes are done. Fill with cream through the hole in top. Return the pasty to the hot oven and allow the cream to bubble up through the vent, which makes a delicious gravy inside the pasty.

This quantity makes a single serving (one pasty). Multiply the quantity by the number of pasties you wish to make one pasty per person.

Karen and Jim's Pasty Recipe

Pasty Recipe Is Generational

Preparation time:ꀥ-30 minutes. Serves 4.

Ingredients for pasty recipe:

  • 4 cups packed of thinly sliced potatoes (1 cup per pasty)
  • 2 cups packed of thinly sliced or chopped rutabaga (1/2 cup per pasty --may substitute carrots. Some recipes call for turnip in place of rutabaga. Actually a rutabaga --or swede or (yellow) turnip --is a root vegetable that is a cross between the cabbage and the white turnip. In places where white turnips are unknown, rutabagas are known as turnips.)
  • 1 1/3 cups chopped onion (1/3 cup per pasty)
  • 2 2/3 cups (about 1 pound) cut up (cubed) meat --(lean pork and beef flank steak or round steak or skirt steak --2/3 cup per pasty, often more beef than pork)
  • Parsley to taste
  • 2 teaspoons salt (1/2 teaspoon per pasty or to taste)
  • 1 teaspoon pepper (1/4 teaspoon per pasty)
  • 4 ten inch pie crusts (1 per pasty)

Instructions for pasty recipe:

  • Layer ingredients, placing on bottom half of each pie crust and top with a pat of butter
  • Moisten the edges and fold the unfilled half of the pie crust over the filling to enclose it
  • Pinch the edges together to seal them and crimp them decoratively with a fork or your fingers
  • Transfer the pasty to a lightly butter baking sheet pan and cut (slit) vent in the top
  • Bake in a preheated 375 degrees F oven for about 1 hour
  • May serve with ketchup or hot sauce

Pie Crust Recipe:਎nough for 4 pasty crusts

  • 4 cups flour
  • 2 teaspoons salt
  • 1 cup plus 2 2/3 tablespoons Crisco shortening (or lard in the old days)
  • 1/2 + cup of ice water
  • Place flour and salt in a large bowl
  • Cut in the shortening (or lard) with a pastry blender or a mixer or with your fingers until the size of peas
  • Add ice water a tablespoon at a time until the mixture begins to leave the sides of the bowl when stirred
  • Knead into a ball and divide into four pieces
  • Refrigerate until ready to use
  • Roll pastry out on a lightly floured surface or pastry cloth to make four 10 inch size crusts

If you are short of time you can buy ready-made pie crusts and form pasty crusts out of them.

The pie crusts you should buy are the kind that come two in a box, and are not the frozen kind that come with pans. Pasty-pie Although not traditional, some people use this same basic pasty recipe but combine the ingredients into a pie (see picture) and cut serving sizes from that pie.

Enjoy your pasty recipe and the company of those you share it with!

(PS) Just for fun (from my point of view), here is a picture of the restaurant near Michigamme where my mother-in-law was waitressing when she met her future husband (my future father-in-law). I do not remember why the owners named it "Little Florida." This was one cafe that actually did not serve pasties!

Watch the video: Μακαρονάδα με σάλτσα μανιταριών. Άκης Πετρετζίκης (June 2022).