CORNISH MINERS' PASTIES
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
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
On a vacation many years ago, my family stopped for lunch at a little cafe, the Game Keeper Cafe, in Butte, Montana. We ordered a Welsh dish-cornish pasties-and it was absolutely delicious. We couldn't resist asking to meet the cook. We asked for the recipe, and he was happy to share this cornish pasty recipe. -Nellie Rader, Emmett, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the beef, potatoes, onions and seasonings; set aside. For pastry, in a large bowl, combine the flour, salt and baking powder. Cut in shortening and butter. Gradually add water, tossing with a fork until dough forms a ball. , Turn onto a lightly floured surface. Divide dough into 12 pieces; roll each into 6-in. circles. Moisten edges with water. Place about 1/2 cup filling on half of each circle. Fold other half over the filling; press edges together with a fork to seal. , Cut several slits in each pastry. Place on a baking sheet. Combine egg and cream; brush over pastry tops. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 40-45 minutes longer or until golden brown.
Nutrition Facts :
AUTHENTIC CORNISH PASTIES
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
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
FAVORITE CORNISH PASTIES
Years ago, when bakeries in my Midwestern hometown made pasties, people scrambled to get there before they were all gone. Now I make my own...filled with meat, potatoes and vegetables, they make a complete meal and are great for picnics or potlucks. -Gayle Lewis Yucaipa, California
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the round steak, potatoes, carrots, onion, parsley, salt and pepper. Add butter and toss to coat; set aside. , For pastry, combine flour and salt in a large bowl. Cut in shortening until mixture forms pea-size crumbs. Sprinkle with water, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball. Do not overmix. , Divide dough into fourths. Roll out one portion into a 9-in. circle; transfer to a greased baking sheet. Mound about 1-1/4 cups of meat filling on half of circle. Moisten edges with water; fold dough over mixture and press edges with fork to seal. Repeat with remaining pastry and filling. , Cut slits in top of each pasty. Brush with beaten egg if desired. Bake at 375° for 50-60 minutes or until golden brown.
Nutrition Facts : Calories 1129 calories, Fat 64g fat (20g saturated fat), Cholesterol 94mg cholesterol, Sodium 1349mg sodium, Carbohydrate 96g carbohydrate (7g sugars, Fiber 6g fiber), Protein 38g protein.
MY FAVORITE CORNISH PASTIES
The Upper Peninsula of Michigan became the home of many Cornish emigrants. As a result many Michiganders both living in the upper and lower penisulas grew up eating cornish pasties. My favorites are made with ground beef and with carrots instead of rutabegas. This is the recipe which is made the most often near my home. Some folks enjoy this cold...I love it best smothered in rich beef gravy. Some folks also like it served with a white Sausage Gravy. Some local churches actually make these once a year as a fund raiser. They offer them to eat on the premises and also take orders for take outs. They almost always sell out with some folks coming too late to get any.
Provided by CarrolJ
Categories < 4 Hours
Time 1h30m
Yield 4 pasties, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix uncooked meat, vegetables and spices well together in a bowl.
- Lay one pie crust flat on the lightly floured counter.
- Put 1/4 of the filling mixture on one half of the crust, leaving at least a 1 1/2 inch area along the edge free for filling so that you can use this area for sealing.
- Gently moisten the bottom edges on the sealing area with the milk using your fingertips.
- Fold over the other half of the crust on top of the filling and bring the edges of the top half and the bottom half together and press to seal.
- Fold the edges in towards the center once or twice.
- Crimp the edges well.
- Coat the entire top of the pastie with milk and place on a slightly greased large sheet pan.
- Repeat with the other 3 crusts.
- Bake for 425 degrees for about 15 minutes then reduce the temperature to 350 degrees for another 30 minutes, or until golden brown.
CORNISH PASTIES
Provided by Food Network
Categories main-dish
Time 1h20m
Yield 6 Cornish meat pasties, serving 6 as a light lunch
Number Of Ingredients 14
Steps:
- For the pastry: Sift the flour, confectioners' sugar, and salt into a mixing bowl and add the butter and lard. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs. In a small bowl, whisk the egg yolk and water together and add to the flour mixture. Mix quickly, but thoroughly, until mixture just comes together to form a dough. Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture. Press into a flattened disk shape and wrap in plastic. Refrigerate for at least 30 minutes and up to overnight before proceeding.
- Remove the pastry from the refrigerator and unwrap. Allow to soften slightly, then place on a lightly floured work surface and roll the pastry to a thickness of 1/4-inch. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds. (Scraps may be combined and reformed if you cannot get 6 rounds out of the first batch.) Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking together) and refrigerate while you prepare the filling.
- For the filling: Preheat the oven to 400 degrees F.
- Remove the pastry circles from the refrigerator. In a mixing bowl, combine the meat, onion, carrot, potato, salt and pepper and mix until thoroughly combined. Place the pastry circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry. Using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet. Press edges together to seal and then crimp using your fingers or a fork. Repeat with the remaining turnovers and then transfer to a baking sheet. Brush the tops of the turnovers with the remaining egg and then cut several slits into the top of each pastry. Bake for 20 minutes, or until pastry is golden brown around the edges. Reduce the heat to 350 degrees F and continue to bake until the pasties are golden brown. Remove from the oven and allow to cool for 10 to 15 minutes before serving.
TRADITIONAL CORNISH PASTIE
The original version of this recipe was found at Britain Express. For many generations wives in Corwall would make these 'Hot Pockets' of meat and vegetables, often leftovers from the previous nights supper for their miner, dock worker, etc. husbands to take to work for their noon meal. This recipe represents the traditional recipe when it was made from scratch. This recipe is not made with puff pastry but with a simple pie crust which the British call 'shortcrust pastry'. If you wish to cut corners you can use premade refrigerated pie crusts from the supermarket.
Provided by CarrolJ
Categories < 4 Hours
Time 1h15m
Yield 2 hot pockets, 2 serving(s)
Number Of Ingredients 8
Steps:
- Add the potato, onion, rutabega, meat and spices together and mix well.
- Lay out one of the pie crusts and put half the ingredients on half of the pie crust leaving about 1 inch along the edge for sealing.
- Lightly dampen along the edges of the pie crust with your fingertips.
- Lay the other half of the pie crust over the top of the filling and press the top and bottom edges together well.
- Fold the sealed edge toward the center and either crimp with your fingers or press along the entire folded edge with the tines of a fork.
- Bake 425 degrees F. for 15 minutes then lower temperature to 350 degrees F for an additional 30 minutes.
- Serve hot with brown or white gravy or serve cold without.
Nutrition Facts : Calories 1193.1, Fat 65.1, SaturatedFat 16.9, Cholesterol 72.6, Sodium 2209.8, Carbohydrate 114.5, Fiber 12.6, Sugar 8.8, Protein 39.4
CORNISH PASTIES
This is a recipe that comes from 'The Cookery Year'. I haven't made it yet, but it looks a very authentic recipe. The pasty was the midday meal for the Cornish tin miners.
Provided by wizkid
Categories Savory Pies
Time 1h10m
Yield 4 pasties, 4 serving(s)
Number Of Ingredients 8
Steps:
- Trim off any excess of fat from the beef.
- Cut or scrape the meat into paper-thin slices.
- Mix the meat well with the vegetables.
- Roll out the pastry to about 1/4" thick on a lightly floured board.
- Using a large saucer as a guide, cut out four circles.
- Pile the filling in the centre of each pastry circle.
- Season with the salt and pepper and top with a knob of butter.
- Dampen the pastry edges with cold water and carefully draw up two edges to meet on top of the filling.
- Pinch and twist the pastry firmly together to form a neat fluted and curved pattern.
- Cut a small air vent in the side of each pasty.
- Brush the pasties with the lightly beaten egg.
- Place them on a greased baking tray.
- Bake in the centre of a preheated oven at 425°F (Mark 7) for 10 minutes.
- Reduce the heat to 350°F (mark 4) for 30 minutes.
Nutrition Facts : Calories 515.1, Fat 30, SaturatedFat 9.9, Cholesterol 89.2, Sodium 332.6, Carbohydrate 46.5, Fiber 4.9, Sugar 2.8, Protein 15.2
CORNISH PASTIE II
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
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
CORNISH BEEF PASTIES
Another recipe adapted from my favorite cookbook - The Creative Cooking Course by C. Turgeon. I hadn't made this in about 10 years before making it for friends recently. This is not only good hot, right out of the oven, but also cold the next day. I'll admit that my prep time is approximate as I didn't stop to watch the clock when I made it and does not include the time the dough is in the refrigerator. It takes a little work to prepare, but it's certainly well worth it.
Provided by Sandaidh
Categories Savory Pies
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Sift flour into a mound on a clean working surface.
- Shape flour into a large ring, forming a high wall.
- Place butter, vegetable shortening, cheese, salt and pepper in center of ring.
- Add half of the water and work into the central mixture with two table knives using cutting motions.
- Work the flour in carefully from the center of the ring, adding more water as needed.
- Mix until all the flour is added and the dough holds together.
- Gather dough into a ball and place in large plastic baggie, or place in bowl and cover with a towel.
- Refrigerate dough for at least one hour before using.
- Roll out dough on lightly floured surface to 1/8 inch thickness.
- Cut six, 6-inch circles from the pastry, marking the center of each lightly.
- Cook potatoes in boiling, salted water until crisp-tender, then drain.
- Spread 1/6 of potatoes over half of each pastry circle, leaving 1/2 inch at the edge to seal.
- Combine meat, onion, salt and pepper.
- Mix well.
- Spread 1/6 of meat mixture evenly over potatoes.
- Moisten the edge of each pastry circle with cold water.
- Bring unfilled pastry half over the filled side and pinch edges together firmly to seal.
- Place on greased baking sheet, sealed side up.
- Brush top of pasties with the egg.
- Bake in preheated 400 degree oven for 10 minutes.
- Reduce oven temperature to 350 degrees and bake about 25 minutes longer, or until well browned.
Nutrition Facts : Calories 769.3, Fat 44.5, SaturatedFat 20.1, Cholesterol 116.3, Sodium 1848.8, Carbohydrate 67.7, Fiber 2.9, Sugar 0.9, Protein 23.5
CORNISH PASTY
Traditional meat and vegetable pastry.
Provided by Barrie Malson
Categories World Cuisine Recipes European UK and Ireland English
Yield 6
Number Of Ingredients 11
Steps:
- In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
- Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
- Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
- Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.
Nutrition Facts : Calories 557.6 calories, Carbohydrate 51 g, Cholesterol 100.6 mg, Fat 27.3 g, Fiber 3.6 g, Protein 26.1 g, SaturatedFat 14.3 g, Sodium 359.5 mg, Sugar 2.5 g
CORNISH PASTIES
Make and share this Cornish Pasties recipe from Food.com.
Provided by Chrissyo
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan, cover diced carrots with water.
- Bring water to a boil and cook for approximately 10 minutes until tender.
- Sift flour, salt, and baking powder together in a bowl, and rub in butter until the flour is the consistency of coarse crumbs.
- Mix in water.
- Roll dough out on a floured board until about 1/4 inch thick.
- Cut out six circles, each about 5 inches round.
- Mix meat and vegetables together, and salt and pepper to taste.
- Cover half of each pasty base with the filling.
- Moisten pastry edges, fold pastry over the filling.
- Press edges together with a fork.
- Transfer raw pasties to a baking tray, brush tops with milk, and make a small slit in each top to allow steam out.
- Bake at 230 degrees C for 10 minutes, then oven down to 175 degrees C and continue to bake for 35 minutes.
Nutrition Facts : Calories 566.2, Fat 27.6, SaturatedFat 14.5, Cholesterol 99, Sodium 336.6, Carbohydrate 52.1, Fiber 3.5, Sugar 2.2, Protein 26.5
CORNISH PASTIES
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
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
CORNISH PASTIES
Provided by Joan Nathan
Categories dinner, main course
Time 1h50m
Yield 6 large pasties
Number Of Ingredients 12
Steps:
- Mix together the flour, salt and baking powder in a large bowl. Add the shortening, cutting it in with a pastry blender. Add the ice water, a little at a time, adding more if necessary until the dough is easily handled. Divide the dough into six pieces, wrap in wax paper, and refrigerate for 30 minutes.
- For each pasty, roll out a piece of dough into an 8-inch circle. On one half of the circle layer about 2 heaping tablespoons each of the potatoes, beef and onions, and about 1/4 cup each of rutabaga and carrots, adding salt and pepper to taste. Dot each batch of filling with 1 teaspoon butter, and fold the dough over, forming a half-moon. Moisten the edges with water, and seal the edges, crimping them with a fork. Place on a greased baking sheet. In the top of each pasty, cut several small slashes with a sharp knife.
- Bake in a 425-degree oven for a half-hour. Reduce the heat to 350 degrees, and bake for another half-hour or until the pasties are nicely browned. Serve hot or cold.
Nutrition Facts : @context http, Calories 788, UnsaturatedFat 27 grams, Carbohydrate 76 grams, Fat 44 grams, Fiber 4 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 654 milligrams, Sugar 2 grams, TransFat 5 grams
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