Cornish Miners Pasties Recipes

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AUTHENTIC CORNISH PASTIES



Authentic Cornish Pasties image

A flaky pastry crust filled with savory meat and vegetables, the Cornish Pasty is English comfort food at its best!

Provided by Kimberly Killebrew

Categories     Main Course

Time 4h15m

Number Of Ingredients 14

3 1/2 cups (450 grams) all-purpose flour
1 teaspoon salt
5 ounces (140 grams) unsalted butter (, very cold, diced)
5 ounces (140 grams) lard (, very cold)
How to Render Lard ((click link to learn how to make it yourself. It's super easy and much cheaper than store-bought!))
2/3 cup (155 ml) ice cold water
1 pound (450 grams) beef skirt steak or sirloin (, cut into small cubes)
1 pound (450 grams) firm, waxy potato
8 ounces (225 grams) rutabaga (, peeled and diced in 1/4 inch cubes, or slice them according to personal preference )
7 ounces (195 grams) yellow onion (, chopped)
salt and pepper to taste
unsalted butter ((for cutting in slices to lay inside the pasties))
all-purpose flour ((for sprinkling inside the pasties))
1 large egg (, lightly beaten)

Steps:

  • To Make the Shortcrust Pastry: Place the flour and salt in a food processor and pulse a few times until combined. Add the cold butter and lard and pulse a few more times until the mixture resembles coarse crumbs. Add the water a little at a time, pulsing between additions, until the mixture begins to come together. DO NOT over-mix the dough or the pastry crust will be tough and won't be flaky. Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 3 hours before using (this is crucial). (Can be refrigerated for a few days or frozen for up to 3 months.)
  • To Make the Cornish Pasties: Preheat the oven to 350 degrees F.Cut it into 6 equal pieces (rolling the dough into a log and then cutting makes this easier). Wrap and keep the other 5 pieces chilled in the fridge while you're working on one at a time. Roll the dough out on a lightly floured work surface to a 8 inch circle that's about 1/8 inch thick. You can use an 8-inch plate as your guide and cut the dough around it to form your circle.
  • Layer the filling (see note at end): Put layer of potatoes down the center of the pastry circle, leaving about 3/4 inch space on the top and bottom edges of the pastry dough. Lightly sprinkle with salt and pepper. Next add a layer of rutabagas, onions and finally the beef, adding a light sprinkling of salt and pepper between each layer. Lay a couple pats of butter on top of the beef and sprinkle a little flour over the filling.
  • Wet the tips of your fingers and lightly moisten the edges of the pastry dough. For this next part work gently so that the filling doesn't puncture through the dough. If this happens, patch up the hole with some of the scrap pieces of pastry dough. Bring the sides up and seal the pasty down the middle. Turn the pasty onto its side and crimp the edges in traditional Cornish fashion (see blog post pictures as a visual).
  • Assemble the remaining pasties and lay them on a lined baking sheet. Use a sharp knife to cut a slit in the center of each pasty. Lightly brush each pasty with the beaten egg mixture.
  • Bake the Cornish pasties on the middle rack for 40-50 minutes until golden in color. Remove from the oven and let them sit for about 10 minutes (they will be very hot inside) before eating. They can be reheated in the oven (recommended for a crispier crust) or microwave. NOTE: Depending on how full you stuff the pasties you may have leftover filling. No worries, just fry it up together or add it to soup and enjoy it as a separate meal.

Nutrition Facts : ServingSize 1 large pasty, Calories 697 kcal, Carbohydrate 63 g, Protein 28 g, Fat 48 g, SaturatedFat 23 g, Cholesterol 148 mg, Sodium 445 mg, Fiber 5 g, Sugar 3 g

PASTY PASTRY FOR CORNISH MINERS' PASTIES



Pasty Pastry for Cornish Miners' Pasties image

This goes with Recipe #230311 and makes the most outstanding pastry crust ever! Lard is the preferred "shortening" and closest to the "original" recipe. But regular shortening will work, too. Although butter would make it very rich, I've NEVER used butter in this. The crust is very light and flakey--but sturdy enough to hold the pasty ingredients; turns a beautiful golden-brown when brushed with milk prior to baking. This recipe can also be used for quiches (weighted down with beans) and pies.

Provided by Debber

Categories     Savory Pies

Time 10m

Yield 6-8 pasties, 6-8 serving(s)

Number Of Ingredients 5

3 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1 cup shortening or 1 cup lard
3/4 cup ice water (the colder the better!)

Steps:

  • Mix dry ingredients in mixing bowl.
  • Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
  • Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
  • Add a bit more water if it seems dry and won't hold together when squeezed lightly.
  • Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
  • Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
  • Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
  • Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
  • NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !

Nutrition Facts : Calories 529.8, Fat 34.8, SaturatedFat 8.6, Sodium 628.9, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 6.5

CORNISH MINERS' PASTIES



Cornish Miners' Pasties image

These are SO good, I really should make them more than once a year! Upper Michigan (USA) has several small towns that were originally populated by Cornish miners who worked the mines there. Walking down Main Street in these towns will usually take you past a mom-n-pop cafe' where you can buy a pasty similar to this recipe. This makes 6 LARGE or 8 MEDIUM pasties--adjust the water** & butter depending on the size you choose. Recipe Recipe #230316 will complete your trip down a Cornwall Main Street.

Provided by Debber

Categories     Savory Pies

Time 1h30m

Yield 6-8 pasties, 6-8 serving(s)

Number Of Ingredients 13

1 lb ground beef (turkey or venison)
2 cups diced potatoes
2 cups diced carrots
1 cup diced turnip
1 medium onion, chopped
2 teaspoons salt
6 -8 tablespoons butter
6 -8 tablespoons water (see ** description)
2 tablespoons milk (more or less)
1 (10 ounce) can cream of mushroom soup (or leftover beef or chicken gravy)
0.5 (10 ounce) can milk
thyme, to taste
tarragon, to taste

Steps:

  • Prepare pastry according to Recipe #230316 , set aside; preheat oven to 350.
  • Mix meat, vegetables and salt in large bowl; divide into 6-8 portions; set aside.
  • Divide pastry into 6 (large) or 8 (medium) equal pieces; roll each into a large circle, about 1/4-inch thick.
  • On one half of each circle, place equal amount of meat-veg mixture.
  • Carefully lift and fold pastry over filling (half circle); moisten edges of pastry with water & pastry brush; use a fork to crimp the edges to prevent liquid (added later) from oozing out. If there is a thin edge of crust, fold it over on itself to make a nice crust.
  • Transfer each pasty to a large baking sheet (I use two).
  • With a paring knife, poke a hole straight into JUST the top crust, shaped like an X, each leg should be about a half-inch long, then fold the little corners back (like a flower).
  • Melt butter and water in the microwave; pour equal amounts into each pasty (through the little flower-hole you've created in the previous step).
  • More butter-water can be added about half-way through the baking, if you didn't use it all at this point.
  • Brush tops of pasties with the milk.
  • Pop it all into the oven; bake for one hour; tops should be GOLDEN BROWN (you won't be able to let them in there much longer anyway--as the aroma is BEYOND this world!).
  • Serve with gravy made from the soup & a bit of milk; add your favorite herbs (thyme & tarragon are our favorites); just heat the soup & milk, sprinkle in the herbs & spoon over the pasty or into the little hole.
  • ALSO -- you might want to let these "rest" for a few minutes before eating---the insides will be VERY hot!
  • TIPS ON EATING THESE: Miners would've carried these in a lunch pail (wrapped in a dishtowel!) -- we serve 'em on plates and slather on the gravy AFTER cutting them open to release the steam & heat; the crust is especially delish with the gravy!

Nutrition Facts : Calories 393.4, Fat 26.9, SaturatedFat 13.1, Cholesterol 86.2, Sodium 1321.2, Carbohydrate 20.5, Fiber 3, Sugar 4.7, Protein 17.7

CORNISH PASTIES



Cornish Pasties image

My Great-Aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. Serve with a green salad to make a wonderful meal. -Verna Hainer, Pueblo, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

3 cups all-purpose flour
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1 cup shortening
8 to 10 tablespoons ice water
FILLING:
1 pound beef top round steak, cut into 1/2-inch pieces
1-1/2 cups finely chopped onion
1-1/2 cups cubed peeled potatoes (1/2-inch cubes)
1-1/2 cups chopped peeled turnips (1/2-inch cubes)
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
1/2 cup evaporated milk, optional
Ketchup

Steps:

  • In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes., Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 50-60 minutes or until golden brown. (If desired, pour milk into slits halfway through baking time.) Serve with ketchup., Freeze option: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.

Nutrition Facts : Calories 556 calories, Fat 32g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 864mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.

COAL MINERS PASTIES



Coal Miners Pasties image

Coal miners in the Midwest would take these for their lunch. They keep warm rather long wrapped in a towel. Some housewives would stuff one end with a savory filling, and the other with a sweet one. That way you could have your dessert with your dinner! For a true coal miner meal experience, be sure to roughly chop the potatoes.

Provided by Kevin Ryan

Categories     Main Dish Recipes     Savory Pie Recipes     Pasty Recipes

Time 1h30m

Yield 6

Number Of Ingredients 10

4 cups all-purpose flour
2 teaspoons salt
1 ½ cups lard
10 tablespoons ice water
2 pounds top round steak, cut into 1/4 inch cubes
5 red potatoes, peeled and chopped
3 turnips, peeled and cubed
1 ½ cups chopped onion
1 teaspoon freshly ground black pepper
1 tablespoon salt

Steps:

  • Place the flour, 2 teaspoons of salt, and the lard in a bowl. Quickly rub the lard into the flour with your fingertips until it resembles small peas. Pour in the ice water, and form into a ball. Add more water if it feels too dry. Divide the dough into 6 balls, and wrap in plastic. Chill one hour.
  • In a bowl, combine the meat, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
  • Preheat the oven to 400 degrees F (205 degrees C).
  • Roll out one of the balls on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9 inch circle in the dough; cut out the circle. Place about 1 1/2 cups of the meat mixture into the middle of the circle. Fold the edges of the circle up to meet along the top of the meat filling, and crimp the dough along the top to seal. Repeat until all dough is used up. With a spatula, transfer the pasties to an ungreased sheet.
  • Bake the pasties for 45 minutes, or until golden. Serve hot or at room temperature.

Nutrition Facts : Calories 1186.3 calories, Carbohydrate 98.9 g, Cholesterol 140.9 mg, Fat 66.6 g, Fiber 7.3 g, Protein 45.4 g, SaturatedFat 25.9 g, Sodium 2202.8 mg, Sugar 5.5 g

CORNISH PASTIE II



Cornish Pastie II image

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

Provided by Lorrie Sterling

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h30m

Yield 6

Number Of Ingredients 7

1 recipe pastry for a (10 inch) double crust pie
2 cups thinly sliced potatoes
½ cup sliced onion
½ pound boneless beef round steak, cut into thin strips
1 ½ teaspoons salt
1 pinch ground black pepper
2 tablespoons butter

Steps:

  • 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.
  • Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with beef. Sprinkle with salt and pepper and dot with butter.
  • 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.
  • 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.

Nutrition Facts : Calories 518.1 calories, Carbohydrate 43.7 g, Cholesterol 33.2 mg, Fat 32 g, Fiber 4.1 g, Protein 13.9 g, SaturatedFat 10 g, Sodium 1015.1 mg, Sugar 0.9 g

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