Cornish pasties (not pastries) are well-known and beloved throughout the United Kingdom. Somewhere between a pot pie and a hot pocket, this dish looks like you’ve slaved in the kitchen for hours but only requires about 15-20 minutes of prep time. It can be eaten hot or cold and is perfect for a lunchbox.
1 “roll and fill” pie crust (such as Pillsbury)
¼ cup onion, finely chopped
½ cup potato, cut into ½ inch cubes
½ cup rutabaga, cut into ½ inch cubes
½ cup carrots, finely chopped
4 oz rump steak, cut into ½ inch cubes
2 TBS fresh parsley (or 2 tsp dry parsley)
¼ cup butter, melted
1 tsp salt
½ tsp pepper
1 egg, beaten
- Preheat oven to 375 degrees.
- Grease a baking sheet with non-stick spray.
- Roll pie crust on floured surface until ½ inch in thickness.
- Take a small plate (6-7 inches in diameter) and trace 3 or 4 circles. (If necessary, combine leftover dough and roll again to make additional circle.)
- Place dough circle on prepared baking sheet.
- Place onion, potato, rutabaga, carrots, meat, and melted butter into a large mixing bowl and mix thoroughly. Season with salt and pepper.
- Spoon meat mixture into half of each circle, about 1 ¼ cup per pasty.
- Brush edges of circles with beaten egg, then fold the circle in half over the filling so that edges meet.
- Crimp edges with the tines of a fork to seal. Cut slits in top of pastry crusts. Brush each pasty with remaining beaten egg.
- Bake for 50 minutes or until golden brown.
- Cornish pasties were originally associated with Cornwall, an area on the southwest peninsula of Great Britain.
- Having had too many experiences with bland-tasting British cooking, I was pleasantly surprised at how tasty these pasties turned out.
- Rutabaga is a slightly sweet, vitamin- and mineral-rich vegetable that looks like a turnip. Though unfamiliar to many households (I’d never bought one before), rutabaga is readily-available in grocery stores, cheap (mine cost 40 cents), and makes a big difference in this recipe.