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Cornish Pasties are hand held meat pies that Miners used to carry with them down in the mines for lunch. I made a quick Pasty Pie to eat as a lunch or entree. Serve with a nice salad for a whole meal
Easy Cornish Pasty Pie
2 Aldi premade crusts
1 -1/2 lbs Ground beef
1 large Carrot (6 oz) diced
2 new Potatoes diced
1 Onion diced
1 Onion diced
1/2 small Turnip diced
1/2 cup beef gravy
oil
1 T onion powder
1/2 cup beef gravy
oil
1 T onion powder
Salt and pepper
Set the pie crusts out on the counter for 1-2 hours before making this.
When they are soft and pliable unroll one out on a cookie sheet, set aside..
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Fry the onion in a few Tablespoons of oil till they soften and pick up a little color, add the rest of the veggies and season with 1 teaspoon salt and 1/2 teaspoon pepper and stir fry 15-20 minutes until they lose half their rawness, remove to a bowl.
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Add more oil to the pan and fry the beef, coarsely breaking it up, dont break it up to TACO meat fineness.
Season with salt and pepper, and fry til the moisture is gone and its seared. add the gravy and stir, add the veggies back and fry 10 minutes, add the onion powder , mix thoroughly then pour most of the mixture into a domed plastic bowl and press down to mould...
Press gently on the pie crust on the cookie sheet to keep it from falling off.
Place the plastic bowl on the counter top and invert the cookie sheet over the bowl, carefully setting it in dead center..
Turn the whole bowl and sheet over, holding them together, and placing the sheet flat on the counter then carefully remove the bowl, leaving a mound of filling in the center.
Top with the other crust, moulding the top crust around the filling, then twisting the two edges together to seal.
Poke two small holes in the center, then brush the entire thing with beaten egg, and bake in a 375 degree over till brown.
Remove, let cool completely and slice...
Please note that pasties are NOT Pot Pies, they are not full of gravy, they are dense and heavy.
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If you have anymore filling left over fry till completely cooked and browned,
Cornish Pasty Hash!!
Set the pie crusts out on the counter for 1-2 hours before making this.
When they are soft and pliable unroll one out on a cookie sheet, set aside..
.jpg)
Fry the onion in a few Tablespoons of oil till they soften and pick up a little color, add the rest of the veggies and season with 1 teaspoon salt and 1/2 teaspoon pepper and stir fry 15-20 minutes until they lose half their rawness, remove to a bowl.
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Add more oil to the pan and fry the beef, coarsely breaking it up, dont break it up to TACO meat fineness.
Season with salt and pepper, and fry til the moisture is gone and its seared. add the gravy and stir, add the veggies back and fry 10 minutes, add the onion powder , mix thoroughly then pour most of the mixture into a domed plastic bowl and press down to mould...
Press gently on the pie crust on the cookie sheet to keep it from falling off.
Place the plastic bowl on the counter top and invert the cookie sheet over the bowl, carefully setting it in dead center..
Turn the whole bowl and sheet over, holding them together, and placing the sheet flat on the counter then carefully remove the bowl, leaving a mound of filling in the center.
Top with the other crust, moulding the top crust around the filling, then twisting the two edges together to seal.
Poke two small holes in the center, then brush the entire thing with beaten egg, and bake in a 375 degree over till brown.
Remove, let cool completely and slice...
Please note that pasties are NOT Pot Pies, they are not full of gravy, they are dense and heavy.
.jpg)
If you have anymore filling left over fry till completely cooked and browned,
Cornish Pasty Hash!!
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