Cornish Pasty Meat And Potato Pie Recipes

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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 PASTY PIE | SLIMMING & WEIGHT WATCHERS FRIENDLY



Cornish Pasty Pie | Slimming & Weight Watchers Friendly image

Our take on a classic Cornish pasty is a filling dinner that's a little lighter on the waistline than the traditional pastry.

Provided by Ellie

Categories     Dinner

Time 55m

Number Of Ingredients 13

2 medium onions (peeled and diced)
500 g 5% fat beef mince
500 g swede (peeled and chopped into 1cm cubes)
3 carrots (peeled and chopped into 1cm cubes)
1 large potato (peeled and cut into 1cm cubes)
400 ml beef stock (made from 1 beef stock cube and 400ml boiling water)
2 tbsp Worcestershire sauce
1 tsp Marmite (or other yeast extract)
1 tsp dried thyme
1 tsp garlic granules
140 g pre rolled light puff pastry sheet
low calorie cooking spray
salt and pepper to taste

Steps:

  • Preheat the oven to 200°c.
  • Spray a large saucepan with low calorie cooking spray and add the onions. Gently fry them over a medium heat for 5 minutes until they have softened slightly.
  • Add the beef mince to the saucepan and cook for 5 minutes until browned.
  • Add the swede, carrot and potato to the pan and sweat for 5 minutes.
  • Add the stock, Worcestershire sauce, Marmite, thyme and garlic granules and stir to combine. Put the lid on the saucepan and simmer for 15 minutes, stirring occasionally. When done, the vegetables will have softened enough to easily pierce with a fork but shouldn't have turned to mush.
  • Take the lid off the pan. The mix should be nice and thick, if it still seems a little watery then leave the lid off and reduce any remaining stock. Season with salt and pepper to taste.
  • When the mince mixture is ready, transfer it to an oven proof dish ready to add the pastry.
  • Slice the sheet of pastry into strips about the thickness of a pencil. Lay the strips across the top of the pie in one direction leaving gaps between the pieces. Then add strips in the opposite direction to create a grid pattern.
  • Spray the top of the pie with low calorie cooking spray and place into the oven for 10-15 minutes (depending on the instructions on your pastry) until the pastry has puffed up and turned golden. Slice and serve with a side of your choice.

Nutrition Facts : Calories 378 kcal, Carbohydrate 38 g, Fat 9 g, SaturatedFat 3.8 g, Protein 32 g, Fiber 8.2 g, Sugar 15 g, Sodium 9.6 mg, ServingSize 1 serving

UPPER PENINSULA PASTIES



Upper Peninsula Pasties image

I grew up in Michigan's Upper Peninsula, where many people are of English ancestry. Pasties-traditional meat pies often eaten by hand-are popular there. -Carole Lynn Derifield, Valdez, Alaska

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 15

2 cups shortening
2 cups boiling water
5-1/2 to 6 cups all-purpose flour
2 teaspoons salt
FILLING:
6 medium red potatoes (about 3 pounds), peeled
2 small rutabagas (about 1-1/2 pounds), peeled
1 pound ground beef
1/2 pound ground pork
2 medium onions, chopped into 1/4-inch pieces
3 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic powder
1/4 cup butter
Half-and-half cream or a lightly beaten large egg, optional

Steps:

  • In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours. , Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; break into small crumbles. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings. , Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

Nutrition Facts : Calories 757 calories, Fat 44g fat (13g saturated fat), Cholesterol 46mg cholesterol, Sodium 1060mg sodium, Carbohydrate 69g carbohydrate (5g sugars, Fiber 5g fiber), Protein 19g protein.

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.

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