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Top Rated Cornish Pasty Recipes

by
Reminisce
Find recipes for Cornish Pasties and other Course recipes. Get all the best recipes at . Recipe directions: In a large bowl, combine the beef, potatoes, onions and seasonings; set aside. For pastry, in a large bowl, combine the flour, salt and baking powder. Cut in shortening and butter. Gradually add water, tossing with a fork until dough forms a ball.
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by
Cynna
Cornish pasties originated as portable lunches for tin miners, fishermen and farmers to take to work. Housewives used to make one for each member of the household and mark their initials on one end of the pasty. These complete-meal pasties, which vary slightly in content in different parts of Cornwall, were popular in other parts of the country too. In Bedfordshire, for instance, they put fruit in one end of the pasty, for dessert; these were called "Bedfordshire Clangers." A prime cut of meat, such as rump, is often used in Cornwall for the pasties but, because of the high price of rump, you can use blade. - From britannia.com
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by
Charlotte J
We enjoyed the 17th Annual Cornish Festival in Mineral Point Wisconsin in 2009. We stopped at a local diner and ordered a Cornish Pasty with Chili Sauce. I liked it so well that I bought their local cookbook just for the pasty and sauce recipes. Recipe from Lela Jacobson. You'll want to try her Recipe #429436 recipe to go with her pasty recipe. I thought this was interesting, so posting for others to read... Tradition claims that the pasty was originally made as lunch for Cornish tin miners who were unable to return to the surface to eat. The story goes that, covered in dirt from head to foot (including some arsenic often found with tin), they could hold the pasty by the folded crust and eat the rest without touching it, discarding the dirty pastry. The pastry they threw away was supposed to appease the knockers, capricious spirits in the mines who might otherwise lead miners into danger.
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by
katiekatj
Ingredients: Crust: 2 cups flour 1 cube butter 1 tsp salt ice water Filling: 1 pound beef (flank, sirloin steak, roast) 2 potatoes 1 onion 1 rutabaga (cream and purple, not white and maroon) Combine flour, butter and salt in food processor until ...
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by
momthecook #2
This is a nice filling take along meal that can be eaten hot or cold. Welsh miners used to take them for lunch. Note: Prep time includes rising time.
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by
Tonkcats
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by
www.epicurean.com
Combine flour and salt in a large bowl. Using pastry blender, cut shortening into flour. Make a well in the center of mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside. Dissolve the beef base in the hot water. In large ...
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These meat-filled pastries are the perfect appetizer for that upcoming Thanksgiving dinner with family. Just don't expect any leftovers!
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by
Barrie Malson
A hearty combination of steak and veggies make the filling for these delicious individual pastries. The pastry rolls out beautifully, and bakes up golden brown. These are perfect for lunchboxes or a casual supper.
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www.epicurean.com
Make dough the usual way, several hours or even a day or two ahead. Wrap in plastic wrap & chill. Let come to room temp. about 1/2 hour before use. Roll into large 1/4 inch sheet and cut 6 rounds about 7 to 8 inches in diameter. Dice meat and onion. ...
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2007, Robert Irvine, All Rights Reserved
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by
Emeril Lagasse
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