Cornish Pasties
Cornish Pasties
Last year I had a hankering for a pasty, not the traditional Cornish pasties that are layered, but the ones from the Upper Peninsula of Michigan. Lot of Scandinavians up there and they tailored their pasties from their homeland to what is now know as the UP Pasty. Typicaly made from ground beef, potatoes, onion, carrots, and a bit of diced rutabaga or turnip. This is mixed up and put in pie crust dough. All veggies diced small as well.
Ingredients
- 1/2 kilo minced pork, OR ground beef
- 2 potatoes, peeled and diced into small cubes
- 1 onion, diced
- 1 carrot, diced in small cubes
- 1/4 rutabaga, optional, diced into small cubes
- 6 tablespoons butter
- salt and pepper, to taste
Pastry
- 3 1/2 cups all purpose flour
- 1 1/2 teaspoons salt
- 1 cup shortening
- 1 cup cold water
Instructions
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
- Preheat oven to 180 C, line a baking sheet with parchment paper or use a non-stick baking sheet.
- In a large bowl, combine the meat, potatoes, onion, carrot, and rutabaga.
- Divide the pastry dough into 6 pieces and shape each into a ball. On a lightly floured surface, roll each ball into a 6 inch round.
- Place about 1 cup of meat mixture on one half of the round, season with salt and pepper and place 1 tablespoon of butter on the top of the mixture. Draw the other half of the pastry over the filling and crimp the edge to seal.
- Prick each pasty with a fork and place the baking sheet. Bake for 1 hour or until golden brown.
- If you have extra meat mixture left over, pack into a meat loaf pan and bake that as well.
- I served with some Sriracha sauce for dipping, excellent lunch or dinner.
Notes
Minced pork is about 125 Baht/kilo, half kilo would be about 63 Baht, other items are minimal. Well under $1 per meal per person.
My recipe.
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