Cornish Pasty At Home

Illustration By Cyndi Coon

​The Cornish Pasty Co. is a big hit with Chow Bella. And why not? This is comfort food at its finest, all wrapped up in a package you could hold if that meat/veggie-filled pastry wasn't so darn gigantic. Don't feel like leaving the house? Make your own. 

INGREDIENTS:
2 lbs ground beef or turkey or veggie crumbles
4 medium potatoes
1 medium onion
4 celery stalks
1 rutabaga
1 turnip
6 carrots
Salt and pepper to taste

PIE CRUST:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water

METHOD:
1. Chop potatoes into small squares
2. Chop rutabaga, carrots, and turnip into squares
3. Chop onion into small pieces
4. Combine everything in a large mixing bowl - mix together by hand

Photo: Cyndi Coon

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5. Mix the flour and salt together in a medium size bowl. Cut in the cold shortening until the mixture resembles crumbs
6. Drizzle 3 tablespoons of ice cold water over the flour mixture flour
7. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together
8. Gather the dough into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling
9. Roll out pie crust to 8" to 9" diameter circles, one for each pasty

Photo: Cyndi Coon

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10. For each pasty, put in 1 cup of the mixture of veggies add a hand full of ground meat or crumbles, onto half of the crust

Photo: Cyndi Coon

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11. Fold over the crust. Pinch together the edges
12. Place small slits in the top of the crust with a knife
13. Coat cookie sheets with spray oil and place pasty on top
14. Bake on cookie sheet at 350 for one hour.

Photo: Cyndi Coon

​

Photo: Cyndi Coon

​ Enjoy!

THRIFTY NOTE: Pasties can be frozen for up to three months.

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