Cornish Pasties

Cornish Pasties

Biscuits (we used Grands!)
1 Tbsp. butter
2 medium shallots, diced
2 medium leeks, chopped
1 lb. ground beef
1 lb. sausage
3 stalks celery, diced
2 russet potatoes, diced
2 carrots, diced
2 sprigs thyme
kosher salt
black pepper
1 tsp. Worcestershire sauce
2 eggs, beaten

Preheat oven to 400°

Melt butter in skillet and add shallot and leek and cook until soft, about 5 minutes.  Remove from heat and set aside.

Combine beef, sausage, celery, potato, carrot, and thyme and toss to combine in a large mixing bowl.  Cook over medium heat until beef has just browned, then remove from heat.

Once shallots and leeks have cooled, add them and the Worcestershire sauce to the mixing bowl and combine and mix.  Season with salt and pepper.

Working one by one, roll out a biscuit to about a ¼ inch thickness and spoon about ½ cup of meat and vegetable mixture onto the flattened biscuit.  Fold biscuit over filling and press edges shut with a fork or your fingers.

Place all the pasties on a prepared baking sheet and brush them all with the beaten eggs.

Place in oven and bake until they start to turn golden, then reduce heat to 350° and bake an additional 25 minutes.  Remove from oven and allow to cool on a baking or wire rack.

 

Our Thoughts: 

This was a hit!  But we don’t really understand how anyone could not enjoy these.  They are wonderfully savory, and fill that need for a crusty pot pie-sort-of dish, but what makes them even better is that they are portable!  These are great to just pick up and go, and are almost completely mess free.  So, if you have limited time, make these one night and have lunch or dinner for the next few days!  For some reason, the kids didn’t like them, but that just meant there was more for us.  This recipe is very easy to make, barring the rolling of the biscuits, as Jeremy hates baking.  Go ahead and make these; they’re guaranteed to satisfy, and also impress if you have British friends!

Cornish Pasties 2

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