This recipe has been posted in honor of our web developer who revived our website! He is heading down to Cornwall, England where this dish originates.

1 ¼ – 1 ½ lbs. Ready-made short crust (pie) pastry

1lb. Steak, diced

1 Potato, about 6oz. Diced

1 Onion, chopped

½ tsp. Dried mixed herbs

A beaten egg, to glaze

½ tbs. Butter

Salt and pepper

Typically this is a great recipe for left overs.  You can use any ingredients for the pasties. Be creative.

Traditional Cornish Pasties:

Preheat the oven to 425 F. Boil potatoes for 15 minutes.  While potatoes are cooking, sauté steak and onions in butter for 10 min.

Divide the pastry into six equal pieces, and then roll out each piece to 8 in. round. Make sure the pastry is thawed completely before molding into shape.

Mix together the steak, vegetables, herbs and seasoning, then spoon an equal amount onto one half of each pastry round.

Brush the pastry edges with water, and then fold the free half of each round over the filling. Press the edges firmly together to seal.

Use a spatula to transfer the pasties to a cookie sheet, then brush each one with beaten egg.

Bake the pasties for approximately 15-20 minutes until brown. Serve hot or cold.

History note: Cornish pasties originated in Cornwall, England.  The miner’s wives would prepare them for their husbands to eat in the mines.  Because they couldn’t wash their hands to eat they would hold onto the crusty edge and eat only the insides.  Then they would throw the crust to the rats.

I recommend doubling the recipe.  Pasties make great lunches the next day. 

Enjoy!!