"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cornish Pasty Recipe

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This recipe for Cornish Pasty, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ellen Gevelinger
Added: Monday, July 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Potatoes, sliced thin (peel or not, according to preference), round steak, tenderized and cut into 1 inch size, chopped onion, salt and pepper. Pastry: use your favorite recipe or buy commercial product.

Directions:
Directions:
In a large pan: grease pan with oil or shortening. Layer sliced potatoes with onions and steak. Salt and pepper liberally. Lay a thin pastry crust on top and seal edges. Make a few steam holes in top of crust. Bake at 350 for 50 minutes or until potatoes are fork tender. Cut squares and ladle out of pan. Serve with ketchup or chili sauce.

Individually wrapped: Use the same approach as above, but roll out individual circles of pastry. Fill 1 side of each circle with the potato, onion and steak mixture. Fold over other half and seal sides together. Lay on baking sheet and bake as above.

Personal Notes:
Personal Notes:
These pasties date back to the Cornish mines in Mineral Point and were carried by the miners down into the mine for mealtime. (Both the Gevelinger and McGraw families lived in the Mineral Point area). They can be made in a large pan and cut to size or wrapped entirely in pastry dough and baked. This is a hearty winter meal!

 

 

 

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