Cornish Pasties


The conventional Cornish pale formula is ideal for a lunchbox, yet in addition, it makes an incredible principle course dish when presented with new vegetables and must be viewed as one of the first-to-go nourishments. This recipe utilizes a shortcrust baked good made by hand or in a nourishment processor, however, in the event that you are shy of time, an instant cake will do fine.


3 cups universally handy flour

1-1/2 teaspoons salt

3/4 teaspoon heating powder

1 cup shortening

8 to 10 tablespoons ice water


1 pound hamburger top round steak, cut into 1/2-inch pieces

1-1/2 cups finely hacked onion

1-1/2 cups cubed stripped potatoes (1/2-inch 3D shapes)

1-1/2 cups hacked stripped turnips (1/2-inch 3D squares)

1 teaspoon salt

1/4 teaspoon pepper

4 tablespoons spread

1/2 cup dissipated milk, discretionary



In a huge bowl, blend flour, salt and preparing powder; cut in shortening until brittle. Progressively include water, hurling with a fork until the mixture frames a ball. Cover and refrigerate for 30 minutes.

Preheat broiler to 375°. In another enormous bowl, join hamburger, onion, potatoes, turnips, salt, and pepper. Partition batter into 4 equivalent bits. On a gently floured surface, fold one part into a 9-in. circle. Hill 1.5 cups filling on half of the hover; a spot with 1 tablespoon spread. Saturate edges with water; crease batter over filling and press edges with a fork to seal.

Spot on a material lined rimmed baking sheet. Rehash with residual batter, filling and spread. Cut cuts in the highest points of pasties. Heat 30 minutes. Whenever wanted, empty milk into cuts. Heat until brilliant dark colored, 20-30 minutes longer. Present with ketchup.

Freeze option: Freeze cooled pasties in a cooler compartment. To utilize, warm pasties on a material lined baking sheet in a preheated 375° broiler until warmed through.

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