Cornish Pasties

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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.

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

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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!

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

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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.

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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.

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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.

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Firstly let me say that I love America and American cooking. However, carrots in a pasty? It's an outrage of international proportions! If it doesn't have rutabaga, potato, and a little thyme in it...it's just not a pasty. It may still be delicious but it's a meat pie, not a cornish pasty. Carrots...I shudder to think.

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I am actually going to give this 4 stars. I have made these several times for people who are from England and they LOVED Them. the crust was correct, the texture was correct and they stood up hot or cold. very well thought out recipes. While I agree that carrots are not not traditional, it works well with ingredients that people here are used to and available.

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What do you expect from "Elvis Slings Hash"!...like Robert Irvine's "recipe", this is not remotely correct. There are NO carrots in a Cornish Pasty...and this recipe lacks the integral ingredients of Turnips and Thyme!

Save your time and effort....go to your local Albertson's and pick up a box of Hot Pockets!