Cornish Pasty}Meat & Potato Pie

cornish pasty (2)

After returning from my recent trip and not cooking for 3 weeks I asked on Facebook what you would like to see on the blog in the coming weeks recipe wise.  One of you said you’d love to see some recipes for some of the things I ate on my trip.  Those of you who followed along on Instagram got to see some of that food.  I thought that was a great idea and I already had a few ideas brewing in my tired little head.

Today’s recipe is for a Cornish Pasty (that is pasty as in future and past.  Not as in paste!)  As the name implies the pasty originates from the Cornwall area of England.  I ate my first pasty in Bath, England at the West Cornwall Pasty Company

A pasty is made with pie crust dough and filled with meat and vegetables such as potato, turnip and onion.    I kept my first attempt at a pasty pretty basic and just used beef and potatoes.  I left out the turnip and I didn’t have an onion.

I used my Perfect Pie Crust recipe for the crust.  The pie crust recipe will make 4 pasties.  I also used a Top Sirloin cut of meat.

After rolling out my pie crust I used a small plate ( 8inches) to cut out my circle.

Pie DOugh

Cut your potato and meat into small bite size pieces.  Nothing is precooked before putting it into the pastry so make sure it is small enough that it will cook through during the baking process.

Fill the center of each pastry circle with meat, potato and any other filling you might like.  I am excited to experiment with some other fillings and flavors.  Add some salt and pepper and a dollop of butter on top.

Cornish Pasty

Fold the pastry over to create a half circle, and press the edges together to seal.

Cornish Pasty

Then comes the tricky part that I don’t quite have down yet and that is creating a pretty little edge around the pastry.  I did my best.

Cornish Pasty

The final step before baking is to give it a wash of beaten egg.  That is what will create that nice shine on the outside.

Cornish Pasty

It bakes at 400 degrees for about 45 minutes.  It will be nice and golden brown.

Cornish Pasty

I am thinking this will be a great way to use up leftover meat and vegetables.  The possibilities are pretty much endless.  I’m going to try some chicken next.

Cornish Pasty

The pasty can be picked up and eaten by hand or I preferred to use a knife and fork.  The pastry was so light and flaky, just like a pastry should be!  The filling was delicious and make a great complete meal.

Cornish Pasty

Cornish Pasty}Meat & Potato Pie
 
Cook time
Total time
 
Serves: 4 pasties
Ingredients
Pastry
  • 2½ C flour
  • ½ C butter
  • ½ C shortening
  • pinch of salt
  • ice cold water, add teaspoon by teaspoon until right consistency has formed
  • ½ lb. sirloin steak, cubed
  • 1 large potatoe, peeled and cubed,
  • salt and pepper
  • 2 Tbsp butter
  • 1 egg, beaten for egg wash
Instructions
Pastry
  1. Place flour, salt, butter and shortening in bowl.
  2. Use your hands to combine ingredients until small pebbles form
  3. Add cold water a teaspoon at a time until the dough begins to hold together and form a ball.
  4. Do not over handle the dough. Dough should be soft, moist but not wet.
  5. Divide dough into quarters.
  6. Place ball of dough onto wax paper and flatten. Place another piece of wax paper over the top and roll out the pastry into a circle Remove wax paper and place a 8inch saucer on top of the dough and cut around, using it as a pattern.
  7. Fill center of dough with meat and potato (1/4 of meat & potato)
  8. Fold dough over to form a half circle and seal closed.
  9. Crimp edges of dough
  10. Brush with a egg wash.
  11. Bake at 400 degrees for 45 minutes

For some other beef recipes check out these:

Mongolian Beef

Steak Bites

Carne Asada

Enjoy!

Leigh Anne

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Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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Comments

  1. says

    Hi Leigh Anne

    Your pasties look pretty good! Quick tip for you though, next time ditch the sirloin – it’s expensive, will be overcooked by the time the rest of the pasty is done, and won’t give as much flavor as you could get. Here in Cornwall we tend to use beef skirt which is cheaper, will cook in about the same time as the pastry and potato, and will give a deeper flavor!

    I’m actually the current Amateur Cornish Pasty World Champion (having won the title in 2012 and 2013) and I have a book about the pasty coming out in a couple of months. If you’re interested, take a look at http://www.properpasties.com

    All the best,

    Billy

  2. says

    I love pasties. My family lives in England, I have grown up spending my summers there. Bath is my absolute favorite place in England, besides my nan’s house of coures! Cornwall is amazing as well-my moms best friend has a shop in Foey, Cornwall and I love going for the pasties! I also run a British Pub in orange county, ca and we make pasties, so I always get a fix! :) The options really are endless- try a breakfast pasty they are scrumptious- baked beans, egg, bacon..MMm!

  3. Trisha says

    My first Pasty was in Bath too! I think we went to the shop up the street from the Abbey…they were close to closing and sold them for .5 P. Thanks for this recipe! I can’t wait to try it. Any chance of you posting a recipe of Clotted Cream and Scones? Or at least an American version of Clotted Cream? I’m not sure it’s easily done the English way. I miss England and am loving reading about your experiences!

  4. Shannon says

    The Pasty is a common staple here in Upper Michigan. From recipes from our grandparents/great grandparents, we also add rutabaga and onion (and lots of pepper) to the mix. We use steak or coarse ground beef (the beef makes it not so dry). Also add a bit of water to the mix so it’s not dry.

  5. Cate says

    I live in Michigan and we get homemade pasties when we go “up north” and there is a mom and pop store in my town that offers them too. We add rutabaga and onions and I’ve had them with chicken, turkey and venison too. Such a perfect little packet and a nice warm meal on our cold days. Yummy!! I have a couple in my freezer from the last UP trip … maybe for dinner tonight!! :-)

  6. Erin says

    I am so excited to try these! I haven’t been to England yet, but it’s definitely on my bucket list. Until then, I’ll dream about it and give these a go. Thank you!

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