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My review
Cornish Pasty
Barrie Malson
"Traditional meat and vegetable pastry."
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Ingredients
servings 558 calsOriginal recipe yields 6 servings (6 pasties)
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Directions
{{model.addEditText}} Print- 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
Per Serving: 558 calories; 27.3 g fat; 51 g carbohydrates; 26.1 g protein; 101 mg cholesterol; 360 mg sodium. Full nutrition
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Reviews
Read all reviews 3538 Ratings
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Most helpful positive review
11/27/2001
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 reci...
Most helpful critical review
4/13/2007
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 ...
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4/13/2007
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 ...
11/27/2001
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 reci...
1/16/2008
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...
3/10/2008
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!
10/23/2009
Instead of using all butter for the pastry, try half and half of butter and lard. This makes the pastry lighter.
11/21/2007
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-...
7/18/2006
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...
4/15/2008
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 t...
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 startin...