This is a print preview of "Cornish Pasties" recipe.

Cornish Pasties Recipe
by Andra Kiser

Cornish Pasties

I grew up with these. Great lunch! This is my mother's recipe as she wrote it for me. And she doesn't measure anything!


Rating: 5/5
Avg. 5/5 1 vote
Prep time: English
Cook time: Servings: 1

Ingredients

  • Pie Crust - I use the Betty Crocker box
  • of pastry mix
  • Best lean ground beef (usually ground sirloin) 1 1/2 to 2 lbs.
  • Carrots, onions, potatoes, a small turnip. - enough to make a stew-like consistency
  • seasonings (salt and pepper, garlic powder and red pepper)
  • gravy browning and thickening. (I use English Bisto)
  • Cornstarch
  • Egg

Directions

  1. For the pastry (you just add water and mix and roll; then I use a small bowl to cut out circles about 4-5 inches in diameter). This step is not the first.
  2. I brown the beef in a thick pot. (my old Dutch Oven)
  3. Then I add finely chopped onions and simmer.
  4. I then add peeled chopped carrots and diced potatoes and turnips with water.
  5. The seasonings I use are salt, pepper, some small garlic and red pepper to spice it up. I go by tasting to get it the way I want. I simmer this until the veggies are partially cooked.
  6. I then thicken the small amount of gravy with the Bisto or with gravy browning and cornstarch mixed with water.
  7. After the liquid thickens, I allow the mixture (which should be quite thick with little fluid) to cool.
  8. I place a spoonful in the center of each circle of pastry and dampen the edges and seal.
  9. I then brush an egg wash on each pastry and bake at about 400 until browned.