Cornish Pasty

Cornish Pasties are a popular meal in the southwest of England, particularly Cornwall.  That is actually where I had my first pasty and fell in love with the simple yummy meal!  Pasties became a popular meal in Cornwall because it was something the tin miners could take with them for lunch and easily hold in their hand to eat.

I recently attempted to make them from scratch.  They didn't turn out as good as the ones I ate while sitting on the seaside in Cornwall, but I was pleased and we'll be having them again!

This picture does not make them look appetizing, but trust me, they are good!

The most time consuming part of making pasties is the dough.  You could cheat and use pre-made dough, which would speed up the prep time. The inside of the pasty is simple.

Cornish Pasty

Pastry - the same amount you'd make for a pie (top and bottom)
1 lb ground beef
3-4 red potatoes
6 oz. frozen carrots
6 oz frozen corn
Seasoning
1 egg
1 Tbsp milk


Preheat oven 325º
Brown your ground beef then add the potatoes and cook over medium heat until the potatoes are soft.

Next add the carrots and corn.  Use your seasoning of choice.  I used an all purpose seasoning mix. Turn the heat down and cook over low heat for another 3-5 minutes. 

While the meat mixture is cooking roll out your pastry and create 4 circles with about 6" diameters.
Spread the meat mixture among the four circles.

Fold each circle in half and pinch the edges.  

Use a fork to poke steam holes in the top of the pasties.  Mix 1 egg and  the milk together and brush the pasties.  Place on a baking sheet and bake for 45 minutes or until the pastry is golden brown.

Serve with gravy.

Note: Feel free to add any vegetables you prefer, but as I've mentioned before, in this house I can't sneak any green in!