My Favorite Cornish Pasties – a delicious recipe with lean ground beef, potato, carrot, onion, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mix uncooked meat, vegetables and spices well together in a bowl.
2
Lay one pie crust flat on the lightly floured counter.
3
Put 1/4 of the filling mixture on one half of the crust, leaving at least a 1 1/2 inch area along the edge free for filling so that you can use this area for sealing.
4
Gently moisten the bottom edges on the sealing area with the milk using your fingertips.
5
Fold over the other half of the crust on top of the filling and bring the edges of the top half and the bottom half together and press to seal.
6
Fold the edges in towards the center once or twice.
7
Crimp the edges well.
8
Coat the entire top of the pastie with milk and place on a slightly greased large sheet pan.
9
Repeat with the other 3 crusts.
10
Bake for 425 degrees for about 15 minutes then reduce the temperature to 350 degrees for another 30 minutes, or until golden brown.
400
kcal
Calories
27
g
Fat
10
g
Carbs
27
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.
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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: 1 lb lean ground beef (uncooked), 1 large potato (peeled and cubed), 1 large carrot (cut into small cubes), 1 large onion (chopped), and more.
Yes, My Favorite Cornish Pasties 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.
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