Ingredientsservings 518 cals
- Divide pastry in three equal parts. Roll 1/3 to make 8x15 inch rectangle. Trim edges and cut to make two 7-inch squares. Place on baking sheet. Repeat with other two thirds of pastry.
- Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with meat. Sprinkle with salt and pepper and dot with butter.
- Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries.
- Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender. Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches.
Per Serving: 518 calories; 32 g fat; 43.7 g carbohydrates; 13.9 g protein; 33 mg cholesterol; 1015 mg sodium. Full nutrition
ReviewsRead all reviews 7
Being of Cornish decent and having eaten pastie all my life I have just a few suggestions. In addition to potatoes and onions add a small turnip also a little green onion. Also mix potatoes, me...
As a Cornish woman and being of a long line of Cornish women I have to tell you this recipe is very close to what my mom, grandmother and aunt would make. The only thing they did differently is ...
I really enjoyed this recipe, but I ran into a problem with the amount of dough required. Though I used a double crust, after rolling out the rectangle, the dough was so thin I couldn't fill it....
This recipe was a great place to start. They were not like the pasties I ate as a young child but they were still tasty. I made my own dough and found that making smaller pasties seamed to wo...
I grew up in Butte,Montana where these are famous. My mother made the 100's of times and I must be nearing the number myself. It seems to me any kind of beef is good to use, but freeze and befo...