Classic Corned Beef and Vegetable Pasties
A cherished family recipe passed down through generations, these Classic Corned Beef and Vegetable Pasties, inspired by my Aunt Carol Cron and Great Grandfather Tretheway's love for hearty meat pies, bring comfort and nostalgia to every bite. These savory pastries are filled with tender cubes of corned beef, perfectly seasoned with fresh veggies like potatoes, turnips (or carrots), and onions, all encased in a flaky, buttery crust. Ideal as a lunch or snack, you can enjoy them as individual pasties or as a single large pie to share with family and friends. Serve them warm with a delicious dipping sauce for an irresistible treat.
5
Servings
540
Calories
10
Ingredients
Ingredients
All-purpose flour
3 cups (For crust)
Salt
1 1/2 teaspoons (For crust)
Shortening or Butter
1 cup (For crust)
Ice cold water
7-8 tablespoons (For crust)
Medium potatoes
2-3 (Peeled and coarsely chopped)
Corned beef
1 lb (Cut into small cubes)
Medium turnip or carrots
1 turnip or 4 carrots (Cubed)
Medium onion
1 (Diced small)
Salt
1/2 teaspoon (For filling)
Pepper
1/4 teaspoon (For filling)
Instructions
1
In a large mixing bowl, thoroughly stir together the flour and salt.
2
Cut the shortening (or butter) into the flour using a pastry cutter until the mixture resembles coarse crumbs.
3
Gradually add the ice cold water, one tablespoon at a time, mixing gently with a fork until the dough just holds together.
4
Shape the dough into a ball, wrap in plastic, and chill in the refrigerator for at least one hour if desired.
5
While the dough is chilling, prepare the filling: peel and coarsely chop the potatoes and set aside.
6
In a bowl, combine the cubed corned beef, chopped potatoes, cubed turnip (or carrots), diced onion, salt, and pepper; mix well and set aside.
7
Preheat the oven to 400°F (200°C).
8
Divide the chilled dough into five equal portions.
9
On a lightly floured surface, roll out each portion into a 9-inch circle.
10
Place about 1 cup of the meat and vegetable filling on one half of each dough circle.
11
Fold the other half of the dough over the filling to form a half moon shape and press the edges together.
12
Seal the edges with a fork, making sure to create a tight seal.
13
Cut small slits in the top of each pasty to allow steam to escape during baking.
14
Carefully transfer the pasties to an ungreased baking sheet and bake for 40-45 minutes, or until golden brown.
15
Optional: To make a dipping sauce, combine 1/2 cup ketchup with 1/4 cup water in a small saucepan, heat through, and serve with the pasties.
Nutrition Information
18g
Fat
66g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Classic Corned Beef and Vegetable Pasties?
They are savory pastries filled with tender cubes of corned beef, potatoes, turnips or carrots, and onions, all encased in a flaky, buttery crust.
Who inspired this specific recipe?
This cherished family recipe was inspired by the creator's Aunt Carol Cron and Great Grandfather Tretheway.
What are the main ingredients for the pasty crust?
The crust is made using 3 cups of all-purpose flour, 1 1/2 teaspoons of salt, 1 cup of shortening or butter, and 7-8 tablespoons of ice cold water.
Can I use butter instead of shortening for the pastry?
Yes, the recipe allows for the use of either 1 cup of shortening or 1 cup of butter for the crust.
How should the potatoes be prepared for the filling?
The potatoes should be peeled and coarsely chopped before being added to the filling mixture.
What type of meat is used in these pasties?
The recipe calls for 1 lb of corned beef cut into small cubes.
Is there a substitute for turnips in the filling?
Yes, if you do not want to use a medium turnip, you can use 4 carrots instead.
How long should the dough chill in the refrigerator?
The dough should be wrapped in plastic and chilled for at least one hour.
What temperature should the oven be set to?
The oven should be preheated to 400 degrees Fahrenheit (200 degrees Celsius).
How many pasties does this recipe yield?
This recipe is designed to make 5 individual pasties.
What size should the dough circles be rolled out to?
Each portion of dough should be rolled out into a 9-inch circle.
How much filling goes into each individual pasty?
Place about 1 cup of the meat and vegetable filling on one half of each dough circle.
How do you seal the edges of the pasties?
Fold the dough over the filling to form a half-moon shape, press the edges together, and seal them with a fork to create a tight seal.
Why should I cut slits in the top of the pasties?
Small slits are cut into the top of each pasty to allow steam to escape during the baking process.
How long do the pasties need to bake?
Bake the pasties for 40-45 minutes or until they are golden brown.
Do I need to grease the baking sheet?
No, the instructions specify transferring the pasties to an ungreased baking sheet.
How do I make the optional dipping sauce?
Combine 1/2 cup of ketchup with 1/4 cup of water in a small saucepan, heat through, and serve warm.
What is the calorie count per serving?
Each serving contains approximately 540 calories.
What is the protein content of one pasty?
One pasty provides approximately 30 grams of protein.
How much fat is in each serving?
There are 18 grams of fat per serving.
What is the carbohydrate count for this recipe?
There are 66 grams of carbohydrates per serving.
How should the onions be prepared?
Use one medium onion and dice it into small pieces.
What tools are needed to mix the crust?
A large mixing bowl and a pastry cutter are recommended for combining the flour and shortening.
Can these be made as a single large pie?
Yes, the recipe notes that they can be prepared as individual pasties or as a single large pie to share.
What is the suggested serving style?
They are best served warm, potentially with a ketchup-based dipping sauce.
What texture should the flour and shortening mixture have?
The shortening should be cut into the flour until the mixture resembles coarse crumbs.
How do I add water to the dough?
Gradually add ice cold water one tablespoon at a time, mixing gently with a fork until the dough holds together.
What seasoning is used in the filling?
The filling is seasoned with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Are these suitable for snacks or lunch?
Yes, they are described as ideal for either a lunch or a hearty snack.
What is the primary flavor profile of these pasties?
They are savory and comforting, featuring the hearty flavors of corned beef and root vegetables in a buttery crust.