TRADITIONAL CORNISH PASTIE
The original version of this recipe was found at Britain Express. For many generations wives in Corwall would make these 'Hot Pockets' of meat and vegetables, often leftovers from the previous nights supper for their miner, dock worker, etc. husbands to take to work for their noon meal. This recipe represents the traditional recipe when it was made from scratch. This recipe is not made with puff pastry but with a simple pie crust which the British call 'shortcrust pastry'. If you wish to cut corners you can use premade refrigerated pie crusts from the supermarket.
Provided by CarrolJ
Categories < 4 Hours
Time 1h15m
Yield 2 hot pockets, 2 serving(s)
Number Of Ingredients 8
Steps:
- Add the potato, onion, rutabega, meat and spices together and mix well.
- Lay out one of the pie crusts and put half the ingredients on half of the pie crust leaving about 1 inch along the edge for sealing.
- Lightly dampen along the edges of the pie crust with your fingertips.
- Lay the other half of the pie crust over the top of the filling and press the top and bottom edges together well.
- Fold the sealed edge toward the center and either crimp with your fingers or press along the entire folded edge with the tines of a fork.
- Bake 425 degrees F. for 15 minutes then lower temperature to 350 degrees F for an additional 30 minutes.
- Serve hot with brown or white gravy or serve cold without.
Nutrition Facts : Calories 1193.1, Fat 65.1, SaturatedFat 16.9, Cholesterol 72.6, Sodium 2209.8, Carbohydrate 114.5, Fiber 12.6, Sugar 8.8, Protein 39.4
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Nakabiri Lydia
[email protected]This pasty is a great way to warm up on a cold day. It's also a great comfort food.
Argha Hazra
[email protected]I love the combination of flavors in this pasty. The beef, vegetables, and herbs all come together perfectly.
Jesica weaver
[email protected]This pasty is a delicious and affordable meal. It's also a great way to get your kids to eat their vegetables.
Jhuma Akther
[email protected]I've made this pasty several times and it's always a hit. It's a great recipe for a casual get-together or a special occasion.
Tex Palyszniuk
[email protected]This pasty is perfect for a packed lunch or a quick dinner. It's also a great way to use up leftover vegetables.
Os Muniz
[email protected]I made this pasty for my family and they loved it. The only thing I would change is to add a bit more salt to the filling.
Anekwe Kingston
[email protected]This is a great recipe for a classic Cornish pasty. The filling is hearty and flavorful, and the crust is flaky and buttery.
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[email protected]I had never made a Cornish pasty before, but this recipe made it easy. The instructions were clear and concise, and the pasty turned out great.
Jack Brasher
[email protected]This pasty was a bit more work than I expected, but it was worth it. The end result was a delicious and satisfying meal.
Sandra Johnson
[email protected]I'm not a big fan of meat pies, but this Cornish pasty changed my mind. The beef and vegetables were so tender and flavorful. I highly recommend this recipe.
Liara Ross
[email protected]I made this pasty for a potluck and it was a hit! Everyone loved it. The flavors were perfect and the crust was cooked to perfection.
Vinnette
[email protected]This Cornish pasty recipe is a keeper! The filling was savory and delicious, and the crust was flaky and golden brown. I will definitely be making this again.