That’s pronounced PAST-ees, for you folks with dirty minds, and it’s a food, not stripper gear.
In my last post I mentioned making pasties for dinner one night and I got questions. It’s not the first time someone has asked me about them or about the recipe so I figured it was time to finally break down and blog it. Most of the amounts for the filling will be approximate. This is another recipe that I’ve been making for so long that I eyeball the proportions for the most part.
I grew up with this recipe. If I recall rightly, my mother got the recipe from the newspaper and it came from the Upper Peninsula of Michigan where lumber was important and people of Cornish descent were common. It’s fairly authentic as far as I know. Scot says it’s the best recipe I brought to our marriage.
Cornish Pasties Yield: 6 pasties
For the crust
3 cups all purpose flour
1 cup shortening (I use Crisco; originally it was probably lard)
1 tbsp. onion powder
cold water (7-8 tbsp? This always varies depending on humidity and a bunch of other factors.)
Measure the flour and onion powder into a large bowl. Add the shortening in pieces and then cut in with a pastry cutter (or two knives if you’re feeling low tech) until the mixture takes on an evenly mealy texture. Add COLD water tablespoon by tablespoon until the dough begins to come together. (I end up using my hands for this part.) Being careful not to overwork the dough, bring it together into a ball. You’ll know it has the right amount of water when the ball of dough self-cleans the sides of the bowl. STOP WORKING AT THIS POINT. Turn the dough ball out on some plastic wrap. Wrap and refrigerate for at least 30 minutes.
For the filling
1.5 pounds lean ground beef
2-3 peeled, shredded carrots
1 large peeled, shredded potato
1 large hunk rutabaga, peeled and shredded
1 tsp. salt
1 tsp. pepper
1 tsp. Mrs. Dash
1/2 tsp. garlic powder
(A note on vegetable amounts: I don’t know what the original recipe called for so I just try to use an equal volume of all three once they’re shredded. Usually that’s the amounts listed above. I shoot for 1 c. – 1.5 c. I think. I’m eyeballing it.)
Dump the meat and vegetables into a bowl. Mix together with your hands until you get an even mixture. Add spices. Feel free to adjust the spices as you see fit; the amounts are flexible. Mix thoroughly.
Preheat oven to 400˚F. Split dough into sixths. Take one sixth of dough and roll out on a floured surface making the dough about 5 inches wide and 8 inches long (basically, you’re looking for a wide strip). Place one sixth of the filling in a mound at one end of the strip. Bring the other end over the top and crimp the edges to seal. Cut two slits in the top for ventilation. Transfer to baking sheet. Repeat process for remaining 5 pasties. Bake for 45 minutes.
One pasty is a hearty meal for one person. Scot likes to eat them with hot sauce. I like them as is. I’ve seen them served with gravy. It’s really up to you. They’ll stay HOT for a long time once they come out of the oven which is why they were popular lumberjack food.
Once we’ve had dinner and the rest of the pasties have cooled completely, I vacuum save them individually with my FoodSaver and freeze them. It makes for another easy meal later on. To reheat, microwave a frozen pasty for about 5 min. Then bake at 350˚F for 10 – 15 minutes to crisp the crust and finish heating through. They taste just as good as the first time around!