Cornish Pasties
Gayle Lewis's Cornish Pasties recipe, a family favorite filled with meat, potatoes, and vegetables. Omit carrots for an authentic touch. This is a perfect lazy Saturday meal to make everyone happy.
Gayle Lewis's Cornish Pasties recipe, a family favorite filled with meat, potatoes, and vegetables. Omit carrots for an authentic touch. This is a perfect lazy Saturday meal to make everyone happy.
- 1 teaspoon salt
- 1 cup shortening
- 1/4 cup butter melted
- 1/2 teaspoon pepper
- 1/2 cup onion finely chopped
- filling
- 3 cups all purpose flour
- 2 tablespoons parsley finely chopped
- 1 whole egg beaten
- pastry
- 1 pound stew meat cut into 1/2-inch pieces
- 3 medium potatoes peeled and cut into 1/2-inch cubes
- 1 cup carrot chopped
- 8 tablespoons water iced
- Carbohydrate 196.492334979659 g
- Cholesterol 162.612543088246 mg
- Fat 54.9066473593303 g
- Fiber 24.1223131368996 g
- Protein 51.9626559850644 g
- Saturated Fat 24.2278777818956 g
- Serving Size 1 1 Serving (1510g)
- Sodium 239.324016596604 mg
- Sugar 172.370021842759 g
- Trans Fat 4.23299623923786 g
- Calories 1463 calories
Step-by-step
- EQUIPMENT: mixing bowl, rolling pin, spoon & knife, greased baking pan, prep oven at 375
- In a bowl, combine round steak, potatoes, carrots, onion, parsley, salt and pepper; mix well. Add butter and toss to coat; set aside.
- For pastry, combine flour and salt in a mixing bowl. Cut in shortening until mixture forms pea-size crumbs. Sprinkle with water, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball. Do not overmix.
- Divide dough into fourths. Roll out one portion into a 9-inch circle; transfer to a greased baking sheet. Mound about 1-1/4 cups of meat filling on half of circle.
- Moisten edges with water; fold dough over mixture and press edges with fork to seal. Repeat with remaining pastry and filling.
- Cut slits in top of each pasty. Brush with beaten egg if desired. Bake at 375 degrees F. for 50 to 60 minutes or until golden brown.
Handling and Freezing Raw Pasties
Can unbaked pasties go straight into the freezer without turning into a soggy mess? Unbaked handheld pies freeze exceptionally well if assembled completely and placed on a baking sheet until solid before transferring them to airtight freezer bags. Storing them this way prevents the raw pastry from absorbing excess moisture from the raw beef and potato filling over extended storage periods. Baking frozen pasties requires adding roughly fifteen minutes to the standard total oven time while maintaining the same 375 degrees Fahrenheit temperature.
Achieving Structural Integrity in Pastry
Working the shortening into the flour until the pieces reach the size of small peas ensures a flaky final crust that can support a heavy savory filling without leaking juices. Adding ice-cold water tablespoon by tablespoon stops the fat from melting prematurely during the mixing phase, which preserves the distinct layers necessary for structural stability during the 50 to 60 minute bake. Cutting distinct vents into the top crust lets steam escape properly, preventing internal pressure from bursting the crimped seams open before the meat cooks through.
Reheating and Accompaniments
Leftover baked pasties regain their crisp exterior best when reheated in a 350 degree oven for twenty minutes rather than relying on a microwave that ruins the pastry texture. Serving these dense, meat-filled pastries alongside sharp mustards or a simple vinegar-dressed green salad cuts through the richness of the butter and shortening crust.
