I love my Cornish pasty recipe. (What is pass-tee?) It's a savory crust filled with sliced or cubed potatoes and steak or hamburger. Some folks add rutabagas or carrots too.
Here in Wisconsin, it is served with chili sauce (recipe below), ketchup or gravy.
There are so many pasty recipes floating around, but I am
giving you recipes that I love. If you do not use the rutabaga, just
add another cup of cubed potatoes. Makes 3 pasties. You may also use your favorite pie crust - just omit the sugar or sweetener to it.
Instead of steak, you may also use ground beef.
HOMEMADE PASTY RECIPE
2 cups flour
1 tsp salt
3/4 cup lard
1 egg, slightly beaten
6 TBS water
3 cups sirloin steak (or round steak), cubed
1/3 cup onion, finely chopped
3 TBS suet, finely cut (get from the butcher)
2 cups peeled potatoes, cubed
1 cup rutabaga, cubed (optional)
3 tsp salt
pepper to taste
To make the crust, cut the cold lard (shortening if you don't have it) into the dry ingredients until the mixture are the size of small peas. Mix the cold water in with the beaten egg.
Form a well in the dry ingredients and add the egg mixture.
Blend into the dry ingredients until the dough holds together. Shape
into a ball and divide into 3 equal parts. Wrap in Saran Wrap and place
in the refrigerator for 30 minutes.
To make the filling, mix the filling ingredients together and divide into thirds. Chill until dough is ready to come out of the refrigerator.
PREHEAT oven to 400 degrees.
Roll each dough section into a 8 to 9 inch circle. Place on a greased baking sheet. Place 1/3 of the filling on 1/2 of the round pastry dough. Fold over and seal edges together by moistening with cold water and crimping with your fingers like a pie crust. Slice two vent holes on the top of each one.
Bake for 10 minutes. Lower heat to 325 degrees and bake for 1-1/4 to 1-1/2 hours. Remove from oven and cover with a thin towel until ready to serve.
A lot of folks in Wisconsin eat these with chili sauce. I've included this amazing recipe below...
Homemade Chili Sauce from Scratch
1-1/2 tsp ground allspice
1 to 2 TBS cinnamon
1-1/2 tsp cloves
1 gallon chopped peeled tomatoes
1 cup chopped onions
1-1/2 cups chopped green peppers
1-1/2 cups chopped sweet red peppers
1-1/2 cups vinegar
1 cup sugar
3 TBS salt
Tie spices loosely in cheesecloth bag and boil with vegetables until mixture is reduced to half of its original volume. Stir well while cooking to prevent scorching.
Add vinegar, sugar and salt. Boil rapidly 5 minutes, stirring
constantly. Pour immediately into sterile jars and seal jars
immediately. Makes 2-1/4 quarts.
Following is a Cornish pasty recipe for the family...
CORNISH PASTY RECIPE FOR A FAMILY
3 cups flour
1 cup cold lard
1/2 cup cold water
Sift the flour and cut in the cold shortening until the pieces are the size of small peas. Add the cold water a tablespoon at a time, and mix quickly with a fork until dough forms. Divide in half and wrap in saran wrap; chill for 30 minutes.
Meanwhile, grease a 9x13 pan.
2 lbs sirloin or round steak
6 medium potatoes, thinly sliced
2 large onions, chopped fine
1 cup suet, chopped
1/4 cup homemade unsalted butter
2 TBS cream
PREHEAT oven to 350 degrees.
For the filling, cut meat into 1/2 inch cubes; quarter and slice potatoes. Mix filling ingredients together in a bowl; chill.
Bring the two dough sections out and roll to fit in the greased 9x13 inch pan. Line bottom of the pan with 1 piece, top with filling and dot with pieces of butter. Salt and pepper to taste.
Cover with the other half of dough. Place 3 slits on the top of the crust and bake for 1-1/2 hours. Bring out and pour the cream into the 3 slits. After 5 minutes, slice and serve. Great with a salad. With the Cornish pasty recipe, I've included another Cornish treat; saffron.
This recipe is at least 100 years old (if not more) by Marion Linden. I miss you Deet.
HOMEMADE CORNISH SAFFRON BREAD RECIPE
1 cup shortening
2 cups white sugar
1 cup milk
3 tsp lemon extract
3/4 lb raisins
4 cups flour
2 tsp baking powder
1 tsp salt
1 TBS saffron (15 grams)
PREHEAT oven to 325 degrees. Grease and flour two loaf pans; set aside.
Place raisins in a bowl of warm water for 10 minutes. Sift the flour, baking powder and salt together; set aside. Steep saffron in 2 to 3 tablespoons of hot water for 5 minutes.
Meanwhile, cream the shortening and sugar together until light and fluffy. Add the lemon extract and saffron; mix well.
Now add the eggs, one at a time, mixing well after each addition.
Add dry ingredients, one cup at a time, alternately with the milk.
Fold in the plump raisins.
Bake in a slow oven for 1-1/4 to 1-1/2 hours. Insert a spaghetti noodle into the center of the cake and if it comes out clean, the loaf is done. Let sit to cool and cut into slices. Make a pot of coffee and spread each slice with butter.
I have more than a Cornish pasty recipe, check out more dinner ideas below.