-
-
My review
Great Grandma Johns' Pasties
3
JJohns
"This recipe originated in Cornwall England, and was adapted by my Great Grandmother Johns. It was originally made for the coal miners and wrapped in butcher paper. The hard pastry shell would keep the juicy contents fresh until the miners were ready to eat. My Grandma would serve with relishes and Coca Cola. If you want to make these more quickly, you can use refrigerated pie crusts instead of the pastry recipe."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 30 m servings 621Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a medium bowl, stir together the flour and 1/4 teaspoon of salt. Cut in butter with a fork or pastry blender until the mixture resembles bread crumbs. Stir in cold water with a fork until the mixture is able to come together in a ball. Knead a couple of times then divide pastry into two pieces. Pastry may be refrigerated for later use at this time.
- Preheat the oven to 400 degrees F (200 degrees C). On a lightly floured surface, roll out each half of the pastry into a 10-inch circle.
- Place half of the potato slices in a line down the center of each circle, leaving at least 1 inch at each end uncovered. Arrange onion slices over the potatoes, and season with salt, pepper and some of the dried parsley. Place half of the beef cubes over each onion layer, then season again with salt, pepper and dried parsley. Fold the edges over the pastry over the filling, and tuck in the ends.
- Transfer the two pastries to a greased baking sheet, and cut a few slits in the top of each one for ventilation.
- Bake for 45 minutes in the preheated oven. Remove from the oven, and reduce heat to 350 degrees F (175 degrees C). Spoon 1 teaspoon of water into each slit on the tops of the pasties. Return to the oven, and bake for an additional 15 minutes, or until golden brown. Serve whole, or cut into halves.
You might also like
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3440 Ratings
-
-
-
-
-
Most helpful positive review
8/21/2008
Looks like a great recipe! I use my great-grandma's recipe who used to make pasties for the miner's in upper Michigan (da U.P., eh!) I am just writing to give a couple of suggestions. To keep...
Most helpful critical review
2/8/2004
I thought this was good and different. I added chicken bouillon to the water along with a little garlic powder.
Most helpful
Most positive
Least positive
Newest
8/21/2008
Looks like a great recipe! I use my great-grandma's recipe who used to make pasties for the miner's in upper Michigan (da U.P., eh!) I am just writing to give a couple of suggestions. To keep...
10/23/2005
This is very good, and similar to my husband's grandmother's recipie. As my family got larger, i had to find shortcuts because time would not allow. If i am short on time, i use the refrigerat...
7/12/2007
The true Cornish pastie recipe! However, we do add rutabaga to this, and cut back the amount of shortening. This recipe reminds me of the Cornish pasties we had in Cornwall, wrapped in wax paper...
3/21/2007
This recipe reminded me of my grandma's recipe. For extra enhancement, I seared the sirloin pieces, added minced garlic, sliced carrots and frozen peas. Beef bouillon granules mixed in with the ...
5/21/2007
Great!! I hadn't made pasties in over thirty years, and this recipe tastes just as I remember! I used one more potato than the two the recipe calls for, and I dotted the filling with margarine b...
8/13/2009
This is a nice simple recipe. For a busy night shortcut, I used the Pillsbury pie crusts, and serve with Heinz jar gravy. You can whip them up pretty quickly and pop them in the oven.
7/21/2009
My husband asked for this for his birthday dinner, and I had never even had these before, much less made them. To be honest I was very scared about this whole recipe, because I didn't cook the m...
8/22/2010
I use ground beef in mine, and I tend to make a HUGE batch of these every fall because they freeze so well and are great throughout the colder months. Grew up eating these covered in ketchup an...
2/8/2004
I thought this was good and different. I added chicken bouillon to the water along with a little garlic powder.