Has anyone every made a Cornish Pasty? Dear SIL just asked me to make

Made some recently. Grew up with these. My dad often made them. His recipe is

pretty close to yours, though he always used ground meat. (I bought a piece of round roast and diced it.)

Despite family tradition, I used Saveur's recipe, though next time I'll try a mix of ground meats like my dad used.

His filling (he used store-bought pastry) for 8 pasties:
2 lb diced round steak, or ground beef;
3/4 lb boneless pork shoulder, diced or ground;
5 cups diced potatoes;
1 cup each of diced onions and rutabaga;
Salt and pepper.

http://www.saveur.com/article/Food/Cornish-Pasties

 
Barbara, you could use good beef stock instead of water, and forget the buillon cube.

 
Pasties are a Upper Pennisula of Michigan tradition....

and beef bouillon cubes are not a part of the tradition. My mother-in-law would have been aghast at that idea. Here's a link to Madelyn Lawry's recipe that is pretty much the accepted standard. My husband uses both turnips and rutabagas, and only 1 or two carrots, because it adds too much sweetness. Peas are only rarely added-lots of people do not like peas in their pasties.

Scroll down the page for Lawry's recipe.

https://community.tasteofhome.com/forums/p/211695/2824498.aspx

 
Don't be afraid to use a bouillon cube as it. . .

supplies salt for seasoning and some beef flavor to season as well. At least to make the mistake like me of doctoring the recipe first, without actually trying it exactly as written! smileys/smile.gif

 
You guys are great! Thank you so much for your ideas and recipes!

I am going to try to practice some this weekend because I need to make them for the birthday dinner next weekend.

I also had no idea that they were so popular in parts of the US--how cool to learn something new!

 
Barb, the ones I had in Ludlow were very peppery...and I loved that. Try to find out

if that is a key rememberance for BIL.

To simplify life, I've made them using Pillsbury's premade pie dough roll with 1/4" diced brined pork (or diced steak) / diced potatoes / diced veggies (although I always saute the onions first).

So long as the seasoning is intensive enough, we're happy.

Brushing the outside with eggyolk and cream will give a nice golden crust. A crackling of salt & pepper too.

 
My mom makes them, no sauce inside though.

There isn't really a recipe, it's more of a method.

Pie crust, rolled out

finely chopped beef, like a chuck steak, not ground meat. Season well with salt and pepper, fry up a piece if you aren't sure of the seasoning. She uses a lot of pepper too! One large chopped onion, finely chopped carrot and 1 celery rib.

Hers are more half moon shape, about 4" across. You put a large scoop of meat mixture in the pastry rounds, add a good Tbl of butter, fold over and seal and bake at 400 until golden browned.

The meat juices and the butter make them nice and moist. Ground meat comes out dry....

 
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