40 Ratings
  • 4 Rating Star 18
  • 5 Rating Star 10
  • 3 Rating Star 8
  • 2 Rating Star 3
  • 1 Rating Star 1

Traditional meat and vegetable pastry.

Servings:
6
Max Servings:
6
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Ingredients

Directions

  • 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.

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  • 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

557.58 calories; 26.08 g protein; 50.95 g carbohydrates; 27.33 g fat; 100.61 mg cholesterol; 359.53 mg sodium.Full Nutrition


Reviews (36)

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Most helpful positive review

BANGER5
01/16/2008
I am from Wisconsin and when I was a girl we used to go up North and visit the old minning areas and you know the stoy of the Pasty. The minors used to take them into the mine with them so they could just pull them out of their pocket and have a good meal while they were working. Anyway I didn't really like the pasty they were very dry and didn't have a lot of flavor. I remember the shell being very dry. But these are very very good the crust is light and flaky. And it was a great compliment to the meat and vedges on the inside. I used stu meat and that worked out great. Thanks for the great recipe it brought me back to my childhood and better.
(61)

Most helpful critical review

Anonymous
05/27/2010
Not nearly enough pastry to use up all the filling and filling was WAY too dry. I had to double the pastry recipe and ended up with 15 pasties! Next time I'll probably inject some gravy into it when it is halfway done cooking to help it moisten up.
(2)
40 Ratings
  • 4 Rating Star 18
  • 5 Rating Star 10
  • 3 Rating Star 8
  • 2 Rating Star 3
  • 1 Rating Star 1
Anonymous
04/13/2007
I have just one problem with the recipee it contains carrots that's a no-no. If you can change the 2 small carrots to 1 small turnip this is the traditional ingredient. Carrots were added by non Cornish types. The very first pasties eaten by the tin miners of Cornwall were made as a meal in one and would have the meaty mix at one end and a sweet mix at the other. The pastie was created with a ridge of pastry down it's middle because tin mining was a dangerous and poisonous trade and the miner would hold the pastie by it's ridge which he would then throw away so as not to poison himself.
(196)
DESCDS
08/25/2003
we tried this last night (my boy and me ) and exchanged the beef for cornbeef from a can and we was plesantly surprised with the end results. We had all the ingrediants in the house and the recipe makes alot more than the authors suggested 6 servings. Most enjoyed and my family are happily eating this recipe now:) my thanks to the author.
(63)
BANGER5
01/16/2008
I am from Wisconsin and when I was a girl we used to go up North and visit the old minning areas and you know the stoy of the Pasty. The minors used to take them into the mine with them so they could just pull them out of their pocket and have a good meal while they were working. Anyway I didn't really like the pasty they were very dry and didn't have a lot of flavor. I remember the shell being very dry. But these are very very good the crust is light and flaky. And it was a great compliment to the meat and vedges on the inside. I used stu meat and that worked out great. Thanks for the great recipe it brought me back to my childhood and better.
(61)
Anonymous
03/10/2008
For a more authentic recipe try substituting the cooked carrot for raw swede (rutabega) or raw turnip. This give a great peppery taste. Try it!
(45)
Caroline C
11/22/2007
While carrot works perfectly fine with potato in a pasty the previous reviewer is correct - an authentic Cornish pasty is made with turnip (rutabaga is an ok substitute). I add LOTS of freshly-ground pepper as that's what I'm used to. Good recipe - reminds me of home. Thanks Barrie!
(25)
Anonymous
10/23/2009
Instead of using all butter for the pastry try half and half of butter and lard. This makes the pastry lighter.
(25)
Anonymous
07/18/2006
These tasted good but I found the recipe didn't make near enough pastry dough for the amount of filling. I recommend rolling it out thinner than the recipe calls for--the crust was so thick it was hard to get much filling in there. We fried up the leftover filling in a skillet and it made a nice hash. This was not the light thin crispy pasty crust I got used to during my trips to southwest England but they did still taste good.
(22)
Paul
04/15/2008
I used frozen sheets of puff pastry with this but the filling was excellent. The leftovers were divided up gor easy lunches and people at work started asking for the recipe when they smelled them heating back up.
(16)
Anonymous
11/24/2010
A traditional cornish pasty will not have carrots instead it will be turnip (yellow) or more commonly known in the USA as rutubaga. Also we don't mix the meat and veggies rather layer starting with potato turnip onion then meat followed by salt and pepper.
(15)