Cornish Pasties Recipe

Name: Cornish Pasties
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 c. flour; 1 tsp. salt; 2/3 c. oleo; 4 Tbsp. milk; 1 lb. ground round; 1/2 c. chopped onion; 1 c. raw potatoes (1/4-inch cubes); 1/2 c. chopped rutabaga or carrot; 1/2 tsp. salt; 1/8 tsp. pepper

Servings: persons

1
Preheat oven at 400u00b0.
2
Mix flour and salt; cut in oleo until cornmeal consistency.
3
Add enough milk to make pasty dough; cover and chill.
4
Mix meat, veggies and seasoning well; divide into 4 portions and set aside.
5
Divide pastry into fourths.
6
Roll each portion into 3/16-inch thick circles on a floured board.
7
Place meat mixture on half, toward the center line of pastry.
8
Cut vent in the other half; moisten edge of pastry lightly with water.
9
Fold top over bottom; crimp and flute edges of pastry.
10
Place on ungreased cookie sheet; bake for 30 minutes.
11
Serve hot or cold.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. flour, 1 tsp. salt, 2/3 c. oleo, 4 Tbsp. milk, and more.

Yes, Cornish Pasties falls under the General 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.

Cornish Pasties

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