MY FAVORITE CORNISH PASTIES
The Upper Peninsula of Michigan became the home of many Cornish emigrants. As a result many Michiganders both living in the upper and lower penisulas grew up eating cornish pasties. My favorites are made with ground beef and with carrots instead of rutabegas. This is the recipe which is made the most often near my home. Some folks enjoy this cold...I love it best smothered in rich beef gravy. Some folks also like it served with a white Sausage Gravy. Some local churches actually make these once a year as a fund raiser. They offer them to eat on the premises and also take orders for take outs. They almost always sell out with some folks coming too late to get any.
Provided by CarrolJ
Categories < 4 Hours
Time 1h30m
Yield 4 pasties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix uncooked meat, vegetables and spices well together in a bowl.
- Lay one pie crust flat on the lightly floured counter.
- Put 1/4 of the filling mixture on one half of the crust, leaving at least a 1 1/2 inch area along the edge free for filling so that you can use this area for sealing.
- Gently moisten the bottom edges on the sealing area with the milk using your fingertips.
- Fold over the other half of the crust on top of the filling and bring the edges of the top half and the bottom half together and press to seal.
- Fold the edges in towards the center once or twice.
- Crimp the edges well.
- Coat the entire top of the pastie with milk and place on a slightly greased large sheet pan.
- Repeat with the other 3 crusts.
- Bake for 425 degrees for about 15 minutes then reduce the temperature to 350 degrees for another 30 minutes, or until golden brown.
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Prathap Appu M
[email protected]I'm never making these pasties again.
Logan Nogas
[email protected]These pasties were a waste of time and money.
Aiman Khan
[email protected]I would not recommend this recipe.
D G
[email protected]These pasties were a lot of work and they didn't taste that great.
Maram Eslam
[email protected]I followed the recipe exactly, but my pasties didn't turn out as flaky as I hoped.
Faisal Baloch
[email protected]The pasties were a bit too greasy for my taste.
S Lav
[email protected]I found the filling to be a bit bland. I think I'll add some more spices next time.
Efrain Hidalgo
[email protected]The pasties were good, but I thought the crust was a little too thick.
Meer Ameer Ali Katpar
[email protected]These Cornish pasties were a great way to use up some leftover beef. They were also a lot easier to make than I thought they would be.
taha kourdorli
[email protected]I'm not a big fan of pasties, but I thought I'd give this recipe a try. I was pleasantly surprised! The pasties were very tasty.
Nahomy Izaguirre
[email protected]These pasties were a bit more work than I expected, but they were worth it. They were absolutely delicious!
Syed Shahzaib Ali
[email protected]I loved the combination of beef, potatoes, and vegetables in these pasties. The pastry was also very flaky and delicious.
Lk Mainali
[email protected]These Cornish pasties were just what I was looking for. They were easy to make and tasted amazing.
zartory amichy
[email protected]The pasties were delicious! The crust was flaky and the filling was savory and flavorful. I will definitely be making these again.
Sudeysi Sakariye
[email protected]I've made these pasties several times and they always turn out great. They're a delicious and easy meal that's perfect for a busy weeknight.
mary Diaz
[email protected]These Cornish pasties were a hit with my family! The filling was so flavorful and the crust was perfectly flaky.