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
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Medha Sk
[email protected]These were delicious! The filling was moist and flavorful, and the pastry was flaky and golden brown. I served them with a side of salad and they were a hit with my family.
Bayorn Ronald
[email protected]These were a bit too oily for my taste. The filling was flavorful, but the pastry was a bit greasy. I think I'll try a different recipe next time.
Issac Julian
[email protected]I'm not a big fan of pasties, but I really enjoyed these. The filling was flavorful and the pastry was nice and flaky. I served them with a side of gravy and they were a hit with my family.
David Harbin
[email protected]These were the best pasties I've ever had! The filling was moist and flavorful, and the pastry was flaky and golden brown. I will definitely be making these again.
Muzamil shah786
[email protected]I made these pasties for a party and they were a big hit! The filling was delicious and the pastry was flaky and golden brown. I served them with a side of ketchup and mustard and they were gone in no time.
Floyd Smith
[email protected]These pasties were a great way to use up some leftover chicken. The filling was flavorful and the pastry was nice and flaky. I served them with a side of coleslaw and they were a hit with my family.
Afra Islam
[email protected]These were a bit tricky to make, but they were worth the effort! The filling was delicious and the pastry was flaky and golden brown. I served them with a side of chutney and they were a hit with my friends.
Kedrig Koka
[email protected]I'm a vegetarian, so I used a vegetable filling instead of beef. The pasties were still delicious! The filling was flavorful and the pastry was nice and flaky.
S.m Saddam
[email protected]These were delicious! The filling was moist and flavorful, and the pastry was flaky and golden brown. I served them with a side of gravy and they were a hit with my family.
Francis kwabena Konadu
[email protected]These were good, but not great. The filling was a bit dry and the pastry was a bit too thick. I think I'll try a different recipe next time.
Sarmad Ali
[email protected]I was disappointed with these pasties. The filling was bland and the pastry was tough. I won't be making these again.
Butt G
[email protected]The recipe was easy to follow and the pasties turned out great! The filling was moist and flavorful, and the pastry was flaky and golden brown. I served them with a side of ketchup and they were a hit with my family.
Pasindu Binara
[email protected]These were a great way to use up some leftover beef. The filling was flavorful and the pastry was nice and crispy. I will definitely be making these again.
Aj FIELDS
[email protected]I'm from Cornwall, and I can tell you that these pasties are the real deal! The filling was perfect, and the pastry was nice and flaky. I'll definitely be making these again.
Mojtaba Sakhiz zada
[email protected]These pasties were a bit of work to make, but they were totally worth it! The filling was delicious and the pastry was flaky and golden brown. I served them with mashed potatoes and gravy, and they were a hit with my family.
UYI OSAGIE
[email protected]My family loved these! I used ground beef and pork, and added some chopped carrots and peas to the filling. The pasties were golden brown and crispy on the outside, and the filling was moist and flavorful. Will definitely be making these again!