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
Think of these as a hand held pot pie without the gravy. The juices from the meat and veggies make for a delicious, succulent filling encased in a crispy, but tender crust. Hearty and filling, one of these hand held pies will fill you up, but they are so yummy, you wish you had room for another!These will bake at 350 degrees for 1 hour.
Ingredients
- 3-1/2 cups AP Flour
- 1-1/2 tsp salt
- 1 cup vegetable shortening
- 1 cup ice cold water
Steak and Vegetable Filling
- 1 lb round or sirloin steak cut into 1 inch cubes
- 2 medium potatoes ( red or gold) peeled and diced
- 1 cup diced onion
- 1/4 of a rutabaga diced
- 1 medium carrot diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 6 Tbsp butter
Instructions
- 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.
Pasty 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
Notes
Cornish Pasties...sigh... There is no more perfect savory hand pie than these scrumptious steak and veggie pies with a crispy, flaky crust that just melts in your mouth. We enjoy them year round, but they seem to be an even more special treat when winter rolls around. Cornish Pasties were created by the wives of the coal miners in Cornwall, England for their husbands to carry in their lunch pails down in the mines. Hearty, tasty and nutritious they kept the miners full during their shifts. Plus, they were easy to eat, requiring no utensils as any hand held pie. Traditionally made with steak, potatoes, carrots and rutabagas and encased in a crisp, but tender pie dough, they are a real treat! All the ingredients are raw, so when encased in the dough to bake they release all their juices making for a succulent filling. We love them!
Here's what we'll need.
The finished Cornish Pasty!
The finished Cornish Pasty!
Tried this recipe?Let us know how it was!
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