Cornish Pasty Meat And Potato Pie Recipes

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BEEF & POTATO HAND PIES (CORNISH PASTIES)



Beef & Potato Hand Pies (Cornish Pasties) image

Simple beef and potato hand pies (aka: classic Cornish Pasties) made with leftover roast and healthier store bought pie crust!

Provided by Dena Norton

Categories     lunch

Time 40m

Number Of Ingredients 6

3 cups each: cooked beef roast meat and potatoes
1/2 cup juices from cooked roast (stirred into meat and potato mixture)
Optional: cooked onions (carrots, English peas, or other veggies from your roast)
Dough for 2 pie crusts (if you're short on time, Trader Joe's has a frozen pie crust made with clean ingredients!)
1 egg (beaten)
sea salt and pepper

Steps:

  • Preheat oven to 400 degrees and line two baking sheets with parchment.
  • Roll out pie crusts and use a 8-9" tart pan or other pan, inverted, to cut the dough into 4 large circles. You may have to reform and roll the dough between cuttings to get all four circles. Lay 2 dough circles on each parchment lined baking sheet.
  • Pile about 1 1/2 cups of the meat and potato mixture (with juices) onto one half of each dough circle. Spread evenly over that half of the dough circle, leaving about 1/2" rim around the edge for crimping. Sprinkle some sea salt and pepper over the meat and potato mixture.
  • Use a pastry brush to brush the 1/2" rim of pastry with some of the beaten egg - this will serve as "glue" to seal the pastry edges.
  • Gently fold the "blank" side of each dough circle over the meat and potato filling side, matching the edges of the pastry to create a half-circle shaped hand pie. Use your finger to press and seal the edges of the pastry together, fluting them for decoration if desired.
  • Once each hand pie is formed, use a very sharp knife to lightly score the top of each pie.
  • Use a pastry brush to cover the surface of each hand pie with beaten egg.
  • Bake for 25-30 minutes or until crusts are golden and firm to the touch.

BEEF AND POTATO PASTIES



Beef and Potato Pasties image

The Cornish pasty, a meat-filled hand pie (rhymes with "nasty," not "hasty"), was brought to northern Michigan by English immigrants, who ate it for lunch as they worked in the mines. For good reason-it's portable, fortifying food with straightforward flavor. A pasty-eating tradition remains in the region; they're nowadays typically served with butter and ketchup.

Provided by Sam Worley

Categories     Pastry     Beef     Potato     Michigan     Bake

Yield Makes 4

Number Of Ingredients 9

2 1/2 cups all-purpose flour, plus more for surface
2 teaspoons kosher salt, divided, plus more
10 1/2 tablespoons unsalted butter, divided, plus more for serving
3/4 pound boneless chuck steak, cut into 1/2" cubes
1 medium russet potato, peeled, cut into 1/2" cubes (about 1 1/2 cups)
1/2 medium onion, finely chopped (about 1 cup)
3/4 teaspoon freshly ground black pepper
1 large egg
Ketchup (for serving; optional)

Steps:

  • Mix 2 1/2 cups flour and 1 tsp. salt in a large bowl. Cut 10 Tbsp. butter into cubes (it doesn't have to be particularly cold, just firm enough to cut into pieces). Work butter into flour with your fingertips until mixture resembles breadcrumbs. Pour 3/4 cup boiling water over and mix with a wooden spoon. Knead with your hands until dough just starts to form.
  • Turn out onto a clean work surface and knead until dough forms, about 20 seconds; roll into a ball. Divide into 4 portions, shape into rounds, and chill until ready to use.
  • Preheat oven to 375°F. Mix beef, potato, onion, pepper, and 1 tsp. salt in a large bowl.
  • Roll out each round to a 9"-diameter circle on a lightly floured work surface. Arrange a heaping 3/4 cup filling over 1 half of each circle, leaving a 1" border between filling and edge of circle. Cut remaining 1/2 Tbsp. butter into 4 pieces; place on each mound of filling. Pull bottom half of dough over filling; crimp with your fingers to seal. (Alternately, use a fork to seal.)
  • Beat egg and a pinch of salt in a small bowl. Using a pastry brush, brush each pasty with egg wash. Cut a couple small slits in top of pasty. Transfer to a parchment-lined rimmed baking sheet and bake until golden brown and bubbling, 45-60 minutes. Serve with butter and ketchup, if desired.

CORNISH PASTY (MEAT AND POTATO PIE)



CORNISH PASTY (MEAT AND POTATO PIE) image

Categories     Potato     Bake

Yield 6-12

Number Of Ingredients 7

No Fail Crust: 1 cup of crisco and 1 cup of boiling water and 1 tsp salt.
3 Cups flour
Start over and make one more batch of dough.
Equal amounts of diced potato and a mixture of chopped beef and pork to make 6 cups.
1 large onion chopped and about 1 cup of diced rutabaga.
If you don't like rutabaga, substitute carrots.
Salt and pepper

Steps:

  • Boil water and add crisco and salt. Stir until the crisco is all melted. Add the flour and stir until all blended. Place mixture on a long strip of saran wrap in a long roll the shape of french bread. Wrap the saran wrap around the dough mixture tightly and refrigerate 3 hours. (double this recipe) Meanwhile, Dice the potatoes into small cubes... dice the onion and rutabaga or carrots. Mix in the meat mixture thoroughly using your hands and add about 2 T. salt and 2 tsp pepper. Once the dough is cooled... chop off about 2"-3" of the dough and roll in a circle using flour to keep it from sticking to the surface and rolling pin. Flip back and forth and roll to about a 7 or 8" circle and 1/8 inch thick. Place 1/2 cup of the filling off center on the circle. Top the filling with a dab of butter. Flip the dough over the filling and seal like you would a pie dough, cutting off the excess dough and using it for the next pasty. It should be shaped like a half moon. This part takes some practice. You can roll the dough in a rope pattern or use a fork to seal. If you get a hole (rolled the dough too thin), just patch it up with a little pice of rolled dough. Take a knife and make a slit in the top for steam to escape and place on an ungreased cookie sheet. Repeat with the rest of the dough and filling. If you have left over dough... don't worry. It can be used for pizza. Bake in 350 degree oven for 45 minutes. Then brush the top with milk and put back into the oven for 10 more minutes. Remove and cool on a brown shopping bag that has been cut and opened flat. Serve with pats of butter or as we in the Upper Peninsula of Michigan do...with catsup.

CHEF JOHN'S CORNISH PASTY



Chef John's Cornish Pasty image

This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That's because to make this to its original, and very sturdy specifications, you're forced to over-mix the dough; a cardinal sin that literally gives pie makers nightmares.

Provided by Chef John

Categories     Main Dish Recipes     Sandwich Recipes

Time 3h25m

Yield 4

Number Of Ingredients 15

4 cups bread flour
3 ounces cold lard
2 ounces cold butter
1 ½ teaspoons salt
⅔ cup ice water, or as needed
12 ounces beef skirt steak, cubed
1 cup diced Yukon Gold potatoes
½ cup diced onion
⅓ cup diced turnip
1 ½ teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 tablespoons butter, cut into 8 thin slices
1 large egg, beaten
1 teaspoon water

Steps:

  • Cut flour, lard, cold butter, and 1 1/2 teaspoons salt together in a bowl with a pastry blender until mixture has the consistency of coarse crumbs. Make a well in the center and pour in ice water. Mix with a fork until mixture begins to come together; use hands to form into a dough ball.
  • Turn dough out onto a lightly-floured work surface and knead until dough is smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap and refrigerate until chilled, at least 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
  • Stir steak, potatoes, onion, turnip, 1 1/2 teaspoons salt, black pepper, and cayenne pepper together in a bowl until evenly-combined.
  • Beat egg and 1 teaspoon water together in a small bowl.
  • Divide dough into 4 equal rounds and roll each round out to about 1/8-inch thickness and 8-inches in diameter. Brush each dough round with egg mixture.
  • Place 1/4 of the steak mixture slightly off-center on each round of dough, and top steak mixture with 2 slices butter. Fold dough over steak filling to form a half moon shape and press edges together to seal. Trim excess dough from edges of pasties. Transfer pasties to the prepared baking sheet and crimp edges with the tines of a fork; poke fork 1 time into the top center of each pasty and brush tops with egg mixture.
  • Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.

Nutrition Facts : Calories 499.4 calories, Carbohydrate 10.1 g, Cholesterol 138.5 mg, Fat 45.5 g, Fiber 1.3 g, Protein 12.9 g, SaturatedFat 22 g, Sodium 1920.9 mg, Sugar 1.4 g

CORNISH PASTIES



Cornish Pasties image

We could buy these at a local bakery where I was growing up. I loved them and would often detour by the bakery after school to get one.

Provided by evelynathens

Categories     Savory Pies

Time 1h20m

Yield 10 pasties

Number Of Ingredients 11

4 cups all-purpose flour
1 cup vegetable shortening
6 tablespoons ice water (or more)
1 teaspoon salt
8 ounces lean ground beef
6 ounces boiling potatoes, peeled and cut into 1/2 inch dice
1 medium onion, finely chopped
4 -5 tablespoons beef gravy or 4 -5 tablespoons beef stock
1 teaspoon dried herbs (thyme, marjoram, sage)
salt and pepper
milk

Steps:

  • Combine ½ cup flour, shortening, 6 tbsp ice water and salt in large bowl and beat well with large whisk or wooden spoon.
  • Using fingertips, blend in remaining flour until mixture resembles coarse meal.
  • If too dry, add up to 2 tbsp more ice water, a few drops at a time.
  • Gather dough into ball.
  • Refrigerate at least 1 hour.
  • Combine beef, potatoes, onion and herbs and season generously with salt and pepper.
  • Stir in enough beef gravy to bind mixture.
  • Roll dough out on lightly floured surface to thickness of 1/8 of an inch.
  • Using 5-6 inch in diameter, round cutter, cut 10 circles.
  • Preheat oven to 400°F.
  • Lightly grease baking sheet.
  • Mound meat mixture lightly in center of each circle; brush border with milk; fold dough in half over filling, pinching edges together to seal.
  • Brush pastries with milk.
  • Arrange on prepared sheet.
  • Bake 10 minutes, reduce oven temperature to 340F and continue baking until pasties are light brown, about 45-50 minutes.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 425.4, Fat 23.4, SaturatedFat 7, Cholesterol 14.9, Sodium 282.5, Carbohydrate 42.9, Fiber 1.9, Sugar 0.8, Protein 10.4

AUTHENTIC CORNISH PASTIES



Authentic Cornish Pasties image

This is a delicious, simple pasty (pronounced "pass-tea" ) recipe. No gravy is needed, as it makes its own. The crust is sturdy but good. These have no turnips or swedes; you can add them if you like. My husband hates them, so I leave them out. Prep time is estimated, as I've never paid attention to how long it takes. Note: if measuring the flour by volume rather than weight, be sure to stir it first, or you will end up with too much flour, and thus a tough, dry crust.

Provided by Halcyon Eve

Categories     Savory Pies

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium potato, peeled and cut into 1/4 inch dice
1 medium onion, finely chopped
1/2 lb chuck or 1/2 lb round steak, cut into 1/2 inch cubes
salt & pepper
1 pinch dried thyme (optional)
8 ounces flour (scant 2 cups)
2 ounces cold butter, diced
2 ounces vegetable shortening or 2 ounces lard, chilled and diced
cold water (add ice cubes to keep very cold)
1 eggs, beaten (to glaze) or 1 milk (to glaze)

Steps:

  • Preheat oven to 425* F.
  • Combine potato, onion, meat, and seasonings; mix together well.
  • Cut butter and shortening into flour in a bowl until mixture resembles fine crumbs. Add about 2 tablespoons cold water and mix with a fork to form a firm dough (add more water if necessary, until mixture just holds together).
  • Turn dough out onto a floured surface and knead lightly a few times. Cut into quarters, and roll each quarter out into a 6-7 inch circle. Trim by using a small plate placed over pastry and cutting around edge with a small, sharp knife.
  • Divide filling between each circle of pastry. Wet edges with water and fold pastry into a semi-circle, pressing edges together. Flute edges with fingers to form a tight seal.
  • Place pasties onto a baking sheet and brush with egg or milk. Bake at 425* F for 40-45 minutes, or until golden and heated through. May be served hot or cold.

Nutrition Facts : Calories 503.2, Fat 27.5, SaturatedFat 11.9, Cholesterol 77, Sodium 124.4, Carbohydrate 55.2, Fiber 3.2, Sugar 1.8, Protein 8.9

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

VERY EASY CORNISH PASTY



very easy Cornish pasty image

An easy pasty that will taste just great, ideal made in advance for lunches.

Provided by zirnis

Time 2h

Yield Makes Pasties

Number Of Ingredients 14

2 tbsp olive oil
1 large onion, roughly chopped
2 garlic cloves, crushed
4 springs of thyme
250g beef mince
1 medium size potato, diced (about 7x7x7mm)
1 large carrot, diced
1 tbsp flour
500 ml beef stock
salt, pepper
chopped parsley
1/2 cup frozen peas
500 g Ready roll short crust pastry
1 egg, beaten

Steps:

  • Heat the oil in a large frying pan.
  • Soften the onion for about 5 mins, then add garlic and thyme and fry for another 2 mins on high temperature. Add the mince and fry for about 10 mins until browned, add potato and carrot fry for a couple of minutes then add flour, stir well and pour the beef stock over, add a pinch of salt and a generous pinch of freshly ground black pepper and stir some more. Reduce the heat, partly cover and leave to simmer for 30 mins, stir occasionally.
  • When the filling is cooked, taste and add more salt and pepper if needed (make sure you add plenty of pepper )
  • Then leave it to cool.
  • Preheat the oven to 180C, line a baking tray with grease-proof paper.
  • Roll out the pastry and cut into 3-4 circles of about 25cm diameter.
  • Separate the filling in 3-4 portions and place each portion slightly to one side of each pastry circle, top it with few frozen peas. Apply egg around the edge, then fold it in a half and seal it. Place the pastries on the baking try and glaze them with egg.
  • Bake them in the oven for about 30 mins.
  • Cool them and enjoy warm or cold.

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From recipeschoice.com


EASY CORNISH PASTIES RECIPE | THE RECIPE CRITIC
2021-12-01 Peel and dice potatoes, onion, and carrots. Combine the filling ingredients into a bowl and toss them together. Season with salt, pepper, and dried thyme. Set aside. Using chilled pie dough, roll dough into 4, 8-inch rounds. Rolling between wax paper makes it easier. Fill the top half of each 8-inch round with the meat mixture.
From therecipecritic.com


CORNISH PASTY RECIPE | A TRADITIONAL ENGLISH PASTY - CAKIES
2017-09-02 Dice the beef. Clean, peel and dice your potato, swede and onion. When the dough has rested, preheat the oven to 330 °F / 165 °C. Line a baking sheet with parchment paper. Roll out the dough and cut into circles of approximately 8 inches / 20 cm. Layer the filling (potato, onion, swede, beef) onto one half of the dough.
From cakieshq.com


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