“My Great-Aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. Serve with a green salad to make a wonderful meal.” —Verna Hainer, Pueblo, Colorado
|Servings||Prep Time||Cook Time|
|8servings||30minutes + chilling||50minutes|
|8servings||30minutes + chilling|
- 3 cups all-purpose flour
- 1-1/2 tsp salt
- 3/4 tsp baking powder
- 1 cup shortening
- 8 to 10 tbsp ice water
- 1 lb beef top round steak cut into 1/2-inch pieces
- 1-1/2 cups finely chopped onion
- 1-1/2 cups cubed peeled potatoes 1/2-inch cubes
- 1-1/2 cups chopped peeled turnips 1/2-inch cubes
- 1 tsp salt
- 1/4 tsp pepper
- 4 tbsp butter
- 1/2 cup evaporated milk optional
Cornish Pasties Tips
What is a traditional Cornish pasty?
A traditional Cornish pasty is a baked, handheld pastry crust filled with meat(s) and, traditionally, root vegetables. It is upheld as the national dish of Cornwall, United Kingdom.
What pastry is Cornish pasty made from?
Cornish pasties are usually made with short crust pastry. This pastry consists of twice the amount of flour to fat and a small bit of ice water to hold the dough together and roll it out into a circle to form the pasty. The pastry should be sturdy enough to encase the fillings and bake up nice and golden. You can certainly use a store-bought pastry dough for pasties, if you wish. We recommend Pillsbury Refrigerated Pie Crusts.
1/2 pasty: 556 calories, 32g fat (10g saturated fat), 47mg cholesterol, 864mg sodium, 46g carbohydrate (3g sugars, 3g fibre), 19g protein.