Cornish Pasties

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I really like these Cornish. I made some changes, I cooked the filling first before I bake the crust. Also I replaced the potato with celery and I baked the pie in 400 degrees F oven for 20 min.
Defiantly I will make this again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've made this recipe several times for my husband and also served it to guests. My filling turns out just fine, not dry at all (though I am using chuck as the recipe says and I get my meat from a very high quality butcher. The crust is tender and flaky, which some have taken issue with. I just figure I'm not going to put the pie in my pocket and take it into a mine so it doesn't matter if it's as substantial as a traditional pastie crust. It's a delicious meal whatever you want to call it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Hubby says this one is a keeper!!! The crust was so tender and flaky. The filling was great, I did however substitute sirloin for the chuck and beef boullion granules for the salt. The filling was a tad dry as others have said but it's still a keeper.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I got raves on the crust but the filling wasn't quite as moist as my family likes. It could have been because I used ground beef instead of chuck steak. I also added mushrooms. There were only crums left.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The filling is quite good but the crust is a thing of BEAUTY!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

What is confectioners sugar doing in a pastry recipe for a savoury dish like a pasty? This is NOT a Cornish Pasty description! Maybe a pasty or turnover! Believe me! I've lived in Cornwall (and now Michigan and the traditional pasties had no sugar, no carrot (some might, perhaps, but it's not common and some parsley with the (skirt beef, onions and potatoes. In some cases, one end might be apples or other seasonal fruit. The picture isn't correct either. The crust should be crimped around the side, not over the top (because you don't know how to to give a 'handle' for the miner to hold with their dirty hands! That was given to the mine ghosts or 'knockers'...

Let's not lose sight of the correct meal here, just because Emeril has his name on it!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm craving these pasties, and the recipe sounds so good. I will make them and report my findings. Thanks Emeryl..!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious recipe!!! Just as I remember. I made them and baked them on our Big Green Egg, came out perfect and flaky!!

For all the people whining that pasties came from Cornwall, not MI. Look into your history. The UP of Michigan is full of Cornish immigrants, who made pasties for their families mining in the copper mines.
As for the true ingredients, pasties were filled with whatever meats and fruits were available, so if you do not want carrots or want to use rudabegas then do it. And keep you negativity to yourself.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Okay, I'm from Michigan and have been making pasties all my life with my family. My Dad got his recipe from a pasty restaurant in the UP and that recipe called for carrots in it. So who says carrots can't be in a pasty? Every recipe varies slightly in ingredients. In family we don't put rutabaga in it and we serve it with cheese. Can't be too rigid on recipes.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I agree that Michigan is not where Cornish Pasties are from, they are from Cornwall. I lived in Cornwall for nearly 2 years and I ate more than my share of pasties. While you can all try to be pasty purists, the reality is cornish pasties were made with what was available, not some traditional recipe based on priciple. I had pasties with carrots in Cornwall. If it tastes good, make it that way. Maybe the women who made these each morning for their husbands goiing to work in the mines are rolling over in their graves at the way they are being made in Michigan. And if you are ever in Cornwall, my favorite (or favourite pasties were from "The Horse and Jockey" on High Street in Helston, England.