cornish pasties

Simple beef and potato hand pies (aka: classic Cornish Pasties) made with leftover roast and healthier store bought pie crust!

Beef & Potato Hand Pies (Cornish Pasties)

beef roast meat and potatoes

onions (carrots, English peas,

Dough

egg (beaten)

sea salt and pepper

Preheat oven to 400 degrees and line two baking sheets with parchment.

Roll out pie crusts and use a 8-9" tart pan or other pan, inverted, to cut the dough into 4 large circles. You may have to reform and roll the dough between cuttings to get all four circles. Lay 2 dough circles on each parchment lined baking sheet. 

Pile about 1 1/2 cups of the meat and potato mixture (with juices) onto one half of each dough circle. Spread evenly over that half of the dough circle, leaving about 1/2" rim around the edge for crimping. Sprinkle some sea salt and pepper over the meat and potato mixture. 

Use a pastry brush to brush the 1/2" rim of pastry with some of the beaten egg - this will serve as "glue" to seal the pastry edges. 

 Gently fold the "blank" side of each dough circle over the meat and potato filling side, matching the edges of the pastry to create a half-circle shaped hand pie. Use your finger to press and seal the edges of the pastry together, fluting them for decoration if desired. 

Once each hand pie is formed, use a very sharp knife to lightly score the top of each pie. 

Use a pastry brush to cover the surface of each hand pie with beaten egg. 

Bake for 25-30 minutes or until crusts are golden and firm to the touch. 

Simple and delicious Cornish Pasties made with a shortcrust dough and filled with seasoned steak, potatoes, rutabaga and onion.

Cornish Pasties

all-purpose flour

salt

butter

Tablespoons Shortening (,

6-8 Tablespoons ice water

sirloin

rutabaga (, peeled and cut into small 1/4 inch cubes)

yellow onion

thyme

rosemary

garlic powder

salt and pepper (,

egg,

Make the shortcrust dough: Add flour and salt to a mixing bowl. Cut in shortening and butter until well combined. Stir in 5 Tbsp of water then add 1-3 more tablespoons as needed till dough binds together and is not dry.  Be careful not to over mix.

Divide the dough into two balls and form each into a log. Wrap them in plastic wrap and place chill in the refrigerator for 20 minutes.

Prepare the filling: Cut the steak into bite size cubes, and chop the potatoes, rutabaga, onion. Add steak, vegetables, thyme, rosemary, garlic powder, salt, and pepper to a bowl and toss.

Preheat the oven to 350 degrees F.

Roll the Dough: Take one dough disk out of the fridge, leaving the other to continue to chill while you make the first four pasties.  Cut the log into 4 equal pieces. Place one piece at a time on a large piece of parchment paper sprinkled lightly with flour. Roll the dough into a thin circle about 7-8 inches across. Don&#039;t worry if your circle isn&#039;t perfect as you will be folding and crimping the edges.

Add filling: Place a heaping spoonful of filling into the center of the dough. Cut off a sliver of butter and place it on top of the filling.

Fold and seal edges: Lightly moisten the edges of the pastry dough with a little bit of water (use a pastry brush or your finger). Gently lift the dough on one side and bring it over the filling, laying it on top of the dough on the other side.  If the dough punctures at all, use any extra dough to patch the hole.  Squeeze the edges of the half circle of dough, pressing them firmly together.

Crimp the edges of the dough: Push down on the edge of the pasty and using your index finger and thumb twist the edge of the pastry over to form a crimp.Repeat this process along the entire edge.  Tuck the end corners underneath.  Lay the cornish pasty on the baking sheet and repeat with remaining dough.  When you&#039;ve crimped all four pasties, remove the remaining dough from the fridge and repeat process.

Add egg wash: Lightly prick the top of each pasty with a fork (2-3 times) for air to escape.  Mix egg and water in shallow dish for the egg wash and use a pastry brush to apply a thin layer on top of each pasty.

Bake at 350ºF for 40-50 minutes or until golden. Allow to cool for 10 minutes before eating.

I doubled the whole recipe, there is way to much filling left over, or not enough dough...!  I measured and remeasured sooooo many times. I now have a lot of filling in a bowl on my counter, have to make more dough now!

My family Loved these they are so delicious.

Traditional meat is skirt steak. Also the rutabaga and potatoes are not cubed they are chipped into small slivers. Also most cooks don't mix the ingredients, although store bought pasties will be mixed and cubed veggies.

These were sooo good! It made more filling than I needed so I might double the dough next time. Super simple and cheap and delicious!

Loved these! I've tried to make these in the past, but I've never made a crust that I've liked. This one was so easy (thanks  for the step-by-step instructions) and it made all the difference. Next time, I will double the batch and freeze some!

https://content.jwplatform.com/videos/qnuvm1JI.mp4

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