For a richer flavor, consider adding a touch of Worcestershire sauce to the beef. Using Yukon Gold potatoes will give a creamier texture. Ensure the beef is cut thinly for even cooking. A well-sealed pasty is key to preventing leaks and keeping the filling moist. These pasties freeze well! Bake, cool completely, wrap individually, and freeze. Reheat in a moderate oven until warmed through.
Cornish Pastie II
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 30 mins
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SERVING6 People
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VIEWS28
Hearty and handheld, these individual pasties are a delicious and portable meal, perfect for lunchboxes or a comforting supper. Filled with savory beef, potatoes, and onions, encased in a flaky crust, they're a true taste of tradition.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol33 mg
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Fiber4 g
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Protein14 g
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Saturated Fat10 g
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Sodium1015 mg
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Sugar1 g
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Fat32 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
20 mins
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. (Prep time: 20 minutes)
02
Step
15 mins
Arrange a layer of potatoes on half of each pastry square, top with a layer of onion and then with beef. Sprinkle with salt and pepper and dot with butter. (Assembly time: 15 minutes)
03
Step
10 mins
Moisten pastry edges with cold water and fold over to make triangles; press edges together to make a tight seal. A tight seal retains steam and makes juicy pastries. (Sealing time: 10 minutes)
04
Step
1 hrs
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. (Baking time: 60 minutes)
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Please Rate
Teagan Little
May 21, 2025I've made these pasties several times, and they're always a hit! The crust is perfectly flaky, and the filling is so flavorful.
Adalberto Nienow
Apr 13, 2025My family loves these. I sometimes add a bit of carrot or turnip to the filling for extra veggies. They're great for picnics!
Tad Gottliebhand
Feb 17, 2025The key is definitely the tight seal! I had a couple leak on my first try, but after that, they came out perfectly juicy.