Photo: Cornish Pasties Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 carrots, peeled and diced small
- 1 medium onion, peeled and diced small
- 2 medium potatoes, peeled and diced small
- 2 to 3 cloves garlic, chopped
- 1 1/2 pounds ground beef
- Salt and freshly ground black pepper
- 2 teaspoons Irvine Spices Jerk Seasoning
- 4 tablespoons tomato paste
- 3 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch square sheets puff pastry)
- 3 eggs, beaten, for egg wash
Directions
Heat oil in a skillet and saute the carrots, onion, potatoes, and garlic until al dente. Add ground beef and brown. Drain fat from pan and season with salt and pepper and jerk seasoning. Stir in tomato paste to bind mixture, and let cool.
Preheat oven to 375 degrees F.
Roll out puff pastry dough and, using a circle cutter, cut out 16 to 24 (3-inch) diameter dough circles and place on a lightly greased baking sheet. Place a spoonful of meat mixture on 1 side of each pastry circle. Fold each into a half-circle and seal edges by pinching the dough together. Brush surface of pastry with egg wash. Bake until golden brown, about 6 to 8 minutes.
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By rebeccalackie_1...
Round Rock, 83
on February 17, 2011
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I had just gotten a recipe for cornish pasties from a family friend who has been making them since I was a child. I admit, his recipe is not a TRADITIONAL cornish pasty. However, I am not so interested in the EXACT recipe they used to use in Cornwall England as I am in taste. I remember the pasties of my childhood being a tad bland because they were not seasoned, except salt and pepper. I think a carrot and some garlic would be welcome. I will try adding both and the other spices suggested and see if this can be a convenient yet lively addition to my hubby's lunch. Will let you know what I find after actually making the recipe. I suggest the folks hating on this site do the same, then report back with what exactly was right or wrong with the taste. "These were fair, and These aren't traditional" just isn't specific enough.
By theo1dog
on February 16, 2011
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These were fair, at best
By mbonatz
Schaumburg, IL
on January 17, 2011
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Funny how the majority of reviewers below admit to never making the recipe, only being prejudiced in favor of their own style of pasties. Ha ha! I actually made this recipe, and so I can tell you it is AWESOME! My whole family loved these pasties. We couldn't eat them fast enough! We were literally standing next to the stove, gobbling them up, straight off the cookie sheet because putting them on a plate and sitting down would have delayed our next bite for 30 seconds. Thanks for another incredible recipe, Chef Robert.
Read all 8 reviews