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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.
Learn how to make pasties at home after the jump.
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
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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
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
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
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.
Enjoy!
THRIFTY NOTE: Pasties can be frozen for up to three months.
