Cornish Pastie II – a delicious recipe with recipe pastry, potatoes, onion, steak, salt, ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Divide pastry in three equal parts.
2
Roll 1/3 to make 8x15 inch rectangle.
3
Trim edges and cut to make two 7-inch squares.
4
Place on baking sheet.
5
Repeat with other two thirds of pastry.
6
Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with meat.
7
Sprinkle with salt and pepper and dot with butter.
8
Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal.
9
A tight seal retains steam and makes juicy pastries.
10
Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender.
11
Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches.
316
kcal
Calories
16
g
Fat
25
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 recipe pastry for a (10 inch) double crust pie, 2 cups thinly sliced potatoes, 1/2 cup sliced onion, 1/2 pound round steak, thinly sliced and cut in 1/2 inch pie, and more.
Yes, Cornish Pastie II falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
