Being located in upper Michigan there are hundreds of Pasty shops and probably as many versions of them. The story goes that the miners use to take them for lunch as a one dish, hand held meal. Basically the Cornish Pasty is a meat pie with its own stand alone, hand held crust. You can really add almost any vegetable you would like to the Cornish Pasty Recipe. I am just going to use a basic recipe; you’ll get the idea and can add or subtract the balance of ingredients to taste. For the crust, just use your favorite pie crust recipe. I cheated on this one to save time and used a boxed pie crust mix. In the past, to save time I have tried the premade refrigerated crusts and they were a disaster; I’m not sure why, it seems like they should of worked fine, but they fell apart during baking. If you have never had a Pasty give this Homemade Cornish Pasty Recipe a try; they are a nice treat. Enjoy
|Homemade Cornish Pasty Recipe||
- 4 10 inch pie crusts
- 10 ounces chuck steak (you can also use burger), trimmed and cut into 1/4-inch diced
- 1 small onion, very finely chopped
- 1 medium carrot, cut into 1/4-inch dice (optional)
- 1 cup rutabaga diced (optional)
- 1 small potato, cut into 1/4-inch dice
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- Preheat oven to 350F
- Combine the meat, onion, carrot, potato, salt and pepper and mix until thoroughly combined. Place the 10 inch pie crust circles on a clean work surface and place about 1/2 cup of the filling in the center of 1 side of the pastry.
- Bake for 1 hour or until golden brown before serving.
- Serve Hot-You can make these any size you want; just adjust filling and size of crust. Many people like to make a large batch, and then freeze them.