Cornish Pastie Without Rutabega – a delicious recipe with beef, potato, carrot, onion, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a bowl combine the meat, vegetables and spices and mix well.
2
Lay one of the pie crust out on a flat surface.
3
Lay 1/3 of the vegetable/meat combination on 1/2 of the pie crust and make sure to leave 1 - 1/2 inch space along the entire edge for sealing.
4
With you fingertips lightly dampen the edge of the bottom edge.
5
Cover the filling with the other half of the pastry and press the edges together firmly to seal.
6
Fold the edges towards the center at least once -- twice if you have room.
7
Either crimp the edges with your fingers or press lightly with the tines of a fork to further seal to avoid leaks.
8
Brush the entire top of the turnover with the beaten egg.
9
Bake at 425 degrees Farenheit for 15 minutes then reduce temperature to 350 degrees Farenheit for an additional 30 minutes.
3530
kcal
Calories
275
g
Fat
9
g
Carbs
236
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 9 ingredients. The key ingredients include: 3 pie crusts, 12 lb cubed cooked beef (optional) or 12 lb ground beef (optional), 1 large potato (peeled and cubed), 1 large carrot (thinly sliced), and more.
Yes, Cornish Pastie Without Rutabega falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
