I’m sure most of you know that Cornish Pasties (not to be confused with pastries) is a dish that originated in Cornwall, England. I remember clearly my teacher telling us that is bygone years; the miners would take a pastie for their lunch. She also told us that the pastie would be large with two sections; a meat section and a sweet section with a partition of dough. Traditionally, the pastie was filled with lamb, but over the years, I’ve discovered that not many of my American friends like lamb, so I usually use beef.
IngredientsAbout ½ lb. short crust pastry (recipe below – it’s really easy)
About 2 cups of chopped (cooked) leftover beef (or lamb)
1 finely chopped potato
1 finely chopped onion
About 1/4 cup of beef stock or broth
Salt and pepper to taste
Mix all ingredients together in a bowl.
Short Crust Pastry
2 cups all-purpose flour
1 cup shortening
1 teaspoon salt
Using a fork, blend all ingredients together in a basin. Add just enough cold water to make a pliable dough. Knead lightly on a floured board and roll out thinly until about as thick as a quarter.
MethodRoll out the pastry as noted above. Use a saucer or something of similar size and cut rounds of pastry. Place a heaped teaspoon of the meat mixture in the center. Wet the edges of the pastry and pull towards the center, making sure the edges of the pastry sticks together. HELPFUL HINT: Pinch the sides of the pastie so the gravy doesn’t run out. Then pinch the rest of the pastie together. (See photograph). Brush with egg and bake in a hot oven 400 for about 30-40 minutes. Scrumptious! They freeze well too so you could make a batch and pull them out of the freezer as and when needed.