Mom’s Cornish Pasties

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These are just the best.  Super easy to do, and so quick.

Wow, these always bring back memories.

I remember growing up and my mom, made them often.  We all enjoyed them. She usually had to do a double batch as, no sooner had the trays come out of the oven these pasties vanished in the blink of an eye.  My dad always was the instigator, always sneakily removing one from the cooling rack thinking my mom had not seen him….my mom would give him a look, and his response would be “oh, I am just testing one” giving my mom a kiss on the cheek when he ‘got caught’. Of course my mom didn’t mind, it must have been so gratifying to her, to know her food was so well appreciated and loved.

My mom, only ever used rump steak with these, and I must be honest I have never made them with anything else.  Its fascinating to know that literally a few ingredients could make such a tasty pie.

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These pasties are great cold as well, so are wonderful to make and take on picnic’s or have the next day for lunch…whatever, they are the best.

The pastry could not be easier.  I usually make sure I have a batch in the freezer, its my go-to pastry.

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For the Pastry:

Mom’s Quick and Easy Pastry

Preparation time:  5 minutes

Total time:  10 minutes

Ingredients:

425 grams Holsum or white Wooden Spoon Margarine

1 cup boiling water

4 cups of All Purpose Flour

1/2 teaspoon salt

Instructions:

In a large bowl, add the white wooden spoon margarine, cut up with a knife into smaller pieces.  Do not melt.

Add the boiling water, and stir with a wooden spoon or metal tablespoon.  Stir till the margarine has practically melted.  Don’t worry if there are a few bits of margarine that you can see.

Stir in the flour and salt, well.

Place the pastry in cling wrap or a plastic packet/bag and  put in the fridge until it firms up.

You can freeze this pastry perfectly.  Just when wanting to use it, take it out of the freezer and allow it to de-frost.

For the Cornish Pasties:

Mom’s Cornish Pasties

Preparation time: 25 minutes

Cooking time: 30 minutes

Total time: 55 minutes

Makes 16

Ingredients:

500 – 560 grams rump steak

2 large potatoes or 4 smaller ones

1 large onion

1 teaspoon salt

1/4 teaspoon black peppercorns, ground

1 tablespoon of finely chopped fresh rosemary

Instructions:

Firstly, roll out the pastry on a clean, floured surface, until about 2 millimetres in thickness.

I used a saucer to create the size of the pasties I wanted.  Place the saucer on top of the rolled out pastry and with a sharp knife, cut around the saucer, using the saucer as your guide. Continue this method until all the pastry is used up.  You will need to re-roll the pastry a few times in order to finish up the pastry.  Set all the pastry circles aside and then place them on two lightly floured baking sheets. My baking sheets were  approximately  22 x 32 centimeters/ 8.75 x 12.50 inches in size.

Cut up the rump steak into bite size pieces, and set aside.

Dice the onion up finely, and add to the rump steak.

Heat up a large frying pan on medium heat with a little oil, and lightly brown the rump steak and onions.  Add a little water to create a natural gravy if necessary instead of adding more oil.

Grate the potatoes with a fairly large grating blade and place in a large bowl.

Add the browned cut up rump steak pieces to the bowl, together with the onions.

Add the salt, pepper and rosemary.

Mix together with a metal tablespoon.

Now, add a tablespoon or two of the meat mixture into each pastry casing. But only on half the pastry casing, and not too close to the edge of the pastry edge. (The other half of the pastry will need to be flipped over a little later in order to cover the meat mixture.)

(If you have any meat mixture left, like I did, place in a sealed tupperware container and freeze till you have more pastry to make more)

Dampen the edges of the pastry casings with a little water.

Then, flip the half that does not have meat mixture on it, over, in order to cover the meat mixture.

Seal the edges by pinching them together with either a fork or by using two fingers.

Make a few holes on the top of the pastie, using the end of a knife sharpener or just a knife.  This will allow heat to escape from the pastie whilst cooking.

Now, with any left over juices from the meat mixture, get a teaspoon and add a little juice into each hole in all the pasties.

Place the trays in the preheated oven at 220 degrees C/425 degrees F.

After 10 minutes, reduce the oven to 160 degrees C/ 325 degrees F and allow to cook for 20 minutes.

Frequently watch and make sure the pasties do not cook too quickly and burn. If you do find they are browning too quickly, place a piece of aluminium foil over them to avoid burning.

Enjoy 🙂

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31 thoughts on “Mom’s Cornish Pasties

  1. I saw these and thought wow, they look just like empanadas! Then I looked it up and realized this is where empanadas come from. So cool. I definitely have to try your mom’s version- they look delicious! Thank you for sharing 🙂

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    • Hi Julie 🙂 How nice to know your husband ate them as a boy, and now that you both enjoy them. I totally am in love with them, and just can never get enough 🙂 . Thank you for your kind words, I really appreciate them.

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    • Hi Marcia. Thanks so much for your kind words. I love all the wonderful memories from the long ago recipe cards, they just are so close to my heart. Thanks so much for popping over to my site, I hope you will visit again soon. Have a lovely festive season, and happy holidays 🙂

      Liked by 1 person

  2. It’s funny how recipes passed down from our mothers tend to be the ones we stick to. This recipes looks really good. Here in the UK, most Cornish pasties tend to be made with minced beef, and some contain carrots aw well. Potatoes are generally diced. Recipes do vary a lot from place to place, though. I’ll have to try out your mom’s pastry recipe, too. I’ve only used shortcrust for Cornish pasties before.
    Did you know that the original Cornish pasties were made to hold both a savoury and sweet filling? They were obviously quite big, widthways, and pressed together across the centre to separate the savoury end from the sweet. I imagine you already knew this but just in case you didn’t . . . 🙂

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    • Hi Millie, well in all honesty I did not know about the original Cornish Pastie at all. That really is interesting, and as you say, must have been quite big ! Fascinating. I enjoy knowing more about the history of foods. Well, I have learnt something today, thank you.
      I hope you enjoy the pastry and the pastie if you get to make them. 🙂

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      • I believe they were originally made for the lunches of workers in the tin mines in Cornwall many centuries ago – perhaps as far back at the 13th or 14th century. The recipe for the savoury part hasn’t changed a great deal since then – although the type of meat was never restricted to beef. The miners’ wives would use whatever was available. I like them hot myself!
        Thank you for your great post and apologies for my rambling! I will definitely try that pastry. I’m interested to find out how different it is to shortcrust. 🙂

        Liked by 1 person

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