On a cold, snowy winter day, there is not so satisfying as a hot from the oven, savory, juicy, hand held pie. Cornish Pasties were invented in Cornwall, England by the wives of miners to place in their husband’s lunch pails. They were hearty, satisfying, tasty and no utensils were needed, just one hand to hold that pie! We love them because they are so tasty! The pastry goes together fast and is both tender and flaky. The filling is made from fresh ingredients, steak, potatoes, onions, carrots and rutabagas. All wrapped in that pastry and baked in the oven.
Traditional Cornish Pasties
- In a large bowl, combine the flour and salt. Cut in the vegetable shortening until mixture resembles coarse crumbs.
- Gradually stir in the ice water until the mixture forms a ball. Cover and refrigerate while preparing the filling.
- Cut the steak into 1 inch cubes and place in a large bowl.
- Add the diced potatoes, onion, carrot and rutabaga to the bowl. Season with salt and pepper and stir it all together.
- Place the pasty dough on a floured surface and divide into 6 equal pieces. I find it easier to shape the dough into a rectangle and divide. Roll each piece into a 6 inch circle.
- Place about 1 cup of filling on 1/2 of the circle. Top with a table spoon of butter.
- Fold the empty half of the circle over the filling, carefully stretching the dough as needed. Crimp the edges closed. Place each pasty on a parchment paper lined baking sheet. Using a sharp knife cut a couple of vents in the dough to let steam escape as they bake. You may brush the top of each pasty with a little milk, or melted butter or a beaten egg white for added color and shine if you like.
- Bake at 350 degrees for 1 hour until golden.
- Thanks for stopping by today friends! I truly appreciate your support and comments. We're heading into cold weather here and it is time to make and bake some heartier fare. I do hope you try these as they are so delicious.Wishing you all a safe winter with lots of yummy meals shared with family and friends.Until next time, Journey on!Hugs and much love from me,Karen, TJG