Old Fashioned Cornish Beef Pasties

Whether you choose to call these meat pies or Pasties is a matter of choice. They are actually known by both names. Technically a Pasty is a meat pie that is wrapped up in a buttery and flaky crust. They were invented to make it easy to grab food and go quickly.

In the older times, farmers would take these to the fields with them. Field work was an all day chore then and they did not have time to go to the house when it was meal time. So the Farmer’s wife would make the Pasties or meat pies and give them to the husband and sons when they went to the fields in the morning.

Pasties can literally be filled with anything, all it takes is an imagination and the thought of using foods that are left over from the night before. Many folks eat these traditionally over the Holidays.

As stated, they can be filled with all sorts of ingredients from meats to fruits. They are easy to make, they are really delicious and easy to hold when you are eating.

Frequently Asked Questions:

            Does it always have to be beef?

Absolutely not! I have made these using a breakfast sausage, eggs and cheese. I have also made these with vegetables only and some with just meat. My mother used to make them as desserts and like hand held fruit pies.

            Can I use store bought pastry?

You certainly can if you would like. The recipe for the pastry is actually quite easy to follow, if you decide to try it.

            Can I freeze the Cornish Beef Pasties?

I always make an extra batch so that I can keep some in the freezer at all times. This way if I am unable to make dinner one night, or hubby needs a quick snack, or the kids scream that they are starving, there is always a Pasty or three waiting to be grabbed out of the freezer.

            How long will the Pasty last in the refrigerator?

I would say no more than 3 or 4 days. I can not honestly answer that though since I usually place all that remain or are leftover into the freezer right away.

What do you need to make Old Fashioned Cornish Beef Pasties

            1 pound beef, you can use ground beef, or shredded roast

            1 pound Yukon Gold potatoes, diced

            2 Carrots, mid sized, peeled and diced

            1 Onion, small and diced

            2 tbsp Worcestershire Sauce

            2 Garlic Cloves, freshly minced

            ½ tsp Rosemary, dried

            ½ tsp Thyme, dried

            Salt and pepper to taste

Dough:

            3 cups flour, all purpose

            1 stick butter, unsalted and chilled

            1 tsp Salt

            2 egg yolks, divided

            ½ cup cold water

How to make Old Fashioned Cornish Beef Pasties

Mix the flour and salt in a large mixing bowl

Dice the butter into small pieces, use a pastry cutter to blend the butter into the flour until it resembles coarse crumbs

Mix the water and one egg yolk

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c)

Add this to the flour mixture and blend until the flour is all combined

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b)

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Place the dough onto a floured surface and knead  until the mixture comes together completely

Wrap the dough in plastic and chill for 30 minutes

After 30 minutes, preheat the oven to 400* and line a baking tray with parchment paper

In a skillet over medium heat, brown the ground beef until cooked thoroughly, Season with salt and pepper

Place the ground beef into a bowl and set to the side

In the same skillet, add in the potatoes, onions and carrots. If needed, add oil or butter to the skillet if there is not enough fat from the ground beef. Cook the vegetables until almost completely soft

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b)

Add in the garlic, rosemary and thyme and saute until fragrant , combine with the beef mixture and toss to combine well

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Once the filling is cooled down, you can make the pasties

Remove the dough from the refrigerator and separate into 6 equal balls

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Roll one ball out to a circle shape, about 3/8 “ thick, Continue with each ball to the same size

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Wet the edges of each circle with water

Spoon the meat mixture on a little less than half of the circle

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Fold the dough over and pinch or use a fork to seal the edges

Transfer each Pasty to the prepared baking tray

Cut 3 slits in the top of each pasty

Whisk together the remaining egg yolk and the water

Brush the tops of each pasty

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b)

Bake for 35 to 40 minutes

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If you plan on freezing the pasties, do not brush with the egg wash. Instead bake for 20 minutes, remove from the oven and freeze the pasties

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b)

When ready to bake, brush each pasty with an egg wash and bake for 20 minutes

Enjoy!

YUM!