Cornish Pasties
Cornish Pasties can be traced back to medieval times, but the Cornish pasty is usually associated with the tin miners of Cornwall, England in the 1700s and 1800s.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 pasties 1x
- Category: Sandwiches & Wraps
- Method: Oven
- Cuisine: British
Ingredients
Units
Scale
2 large baking potatoes
1 tablespoon bacon grease
1/2 cup chopped onion
1 to 1 1/2 cups water
1 (12 ounce) can corned beef (not hash)
Salt and plenty of pepper
Pie crust pastry
1 egg
1/3 cup milk
Instructions
- Peel potatoes and slice into 1/4-inch slices.
- In a saucepan heat the bacon grease and slightly sauté the onion.
- Add the sliced potatoes and cover with water. Bring to a boil. Reduce the heat, cover, and simmer until the potatoes are fork tender, about 15 minutes.
- Drain any remaining water, and add the corned beef. Stir well.
- Slightly mash some of the potatoes as you stir.
- Add the salt and pepper.
- Let the mixture cool to room temperature.
- Roll the pie crust pastry into individual 8-to 9-inch circles.
- Place 1 cup of the meat and potato mixture on half of each circle, fold over, and press the edges to seal.
- Beat together the egg and milk and brush over the pasties.
- Place on a baking sheet.
- Bake at 350 degrees F for about 45 to 50 minutes or until light brown.
- Serve with Piccalilli (a British condiment), if desired.
Find it online: https://simplygreatrecipes.com/cornish-pasties/