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Cornish Pastie

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Pastie or Pasty (PASS-tee) - These are basically individual pies filled with meats and vegetables that are cooked together. They should weigh about two pounds or more. Pasties are one of the most ancient methods of cooking and of carrying cooked food. The Cornish people who immigrated to Michigan's Upper Peninsula in the United States in the 19th century to work in the mines made them. The miners reheated the pasties on shovels held over the candles worn on their hats. In Michigan, May 24th has been declared Michigan Pasty Day. In the Upper Peninsula of Michigan the pasty has gone from an ethnic food to a regional specialty.The identifying feature of the Cornish pasty is really the pastry and it’s crimping. The solid ridge of pastry, hand crimped along the top of the pasty, was so designed that the miner or traveler could grasp the pastie for eating, and personally I think the crust is the best part!

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Ingredients

  • CRUST:
  • 8 C flour
  • 1 # lard
  • 2 tsp salt
  • 2 - 2 1/2 C milk
  • FILLING:
  • 9-10 C cubed/chopped potatoes (with OR without skins on)
  • 8 1/2 - 9 C onions, chopped
  • 3 # beef and pork, cut into large, bite sized pieces
  • 4 tsp salt, 3 tsp black pepper
  • 6 T grated suet
  • Combine all filling ingredients and stir well.
  • Butter or additional grated suet
  • Butter or additional grated suet

Details

Servings 10
Preparation time 120mins

Preparation

Step 1

Mix crust like pie crust and chill while chopping other ingredients. Roll an oval piece of crust about the thickness of piece crust on a floured surface. Put a generous heap of filling towards center of crust.Top with a pat of butter or small sprinkle of grated suet. Bring short sides together and seal all the way around, rolling edge like pie crust, crimping edges together. Make 1 VERY small slit in the top of the pasty to allow steam to escape during cooking.

Bake as follows, to allow thoroughly cooking the meat, without burning the crust:
425 - 20 minutes, 400 - 20 minutes 375 - 20 minutes. Remove from oven and cover with a clean towel for 15-30 minutes to blend juices and cool slightly.

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