Classic Cornish Beef Pie
This delightful Classic Cornish Beef Pie is a savory pastry dish that brings together tender ground beef, creamy potatoes, and a perfect blend of spices wrapped in a flaky, golden crust. Adapted from my favorite cookbook, The Creative Cooking Course by C. Turgeon, this recipe boasts a wonderful balance of flavors and textures that will keep your taste buds dancing. Perfect for a family dinner or as a picnic treat, these beef pies are just as delicious served hot right out of the oven as they are enjoyed cold the next day. Don't be intimidated by the preparation; the end result is more than worth the effort! With simple ingredients and a few steps, you’ll impress your friends and family with this traditional treat.
6
Servings
550
Calories
11
Ingredients
Ingredients
self-rising flour
4 cups (sifted)
butter
1/2 cup (softened)
vegetable shortening
1/2 cup (softened)
grated fresh parmesan cheese
1 cup (freshly grated)
salt
1 1/4 teaspoons (divided)
pepper
1/4 teaspoon (to taste)
cold water
1 cup (ice cold)
finely diced potato
1 cup (cooked until crisp-tender)
ground beef
1/2 lb (raw)
minced onion
1/4 cup (raw)
egg
1 (slightly beaten for egg wash)
Instructions
1
Begin by sifting 4 cups of self-rising flour onto a clean, flat working surface, forming a mound.
2
Create a high-walled ring with the flour to form a well in the center.
3
Into the center of the ring, add 1/2 cup softened butter, 1/2 cup vegetable shortening, 1 cup grated fresh Parmesan cheese, 1 teaspoon salt, and 1/4 teaspoon pepper.
4
Pour in half of the cold water and use two table knives to cut the mixture together, working from the center outward.
5
Gradually incorporate the flour into the mixture until all is combined and the dough holds together.
6
Shape the dough into a ball, place it in a large plastic bag or bowl, and cover with a towel.
7
Chill the dough in the refrigerator for at least one hour to firm up.
8
After chilling, roll out the dough on a lightly floured surface to an approximate thickness of 1/8 inch.
9
Using a cutter, cut out six 6-inch circles from the pastry, lightly marking the center of each.
10
While preparing the filling, cook 1 cup of diced potatoes in boiling, salted water until crisp-tender, then drain and set aside.
11
On one half of each pastry circle, spread 1/6 of the cooked potatoes, leaving about 1/2 inch of edge clear for sealing.
12
In a mixing bowl, combine 1/2 lb ground beef, 1/4 cup minced onion, and salt & pepper to taste, mixing well.
13
Spread 1/6 of the meat mixture over the layer of potatoes on each pastry circle.
14
Dampen the edges of each circle with cold water, then fold the unfilled half over the filled side, pinching the edges together firmly to seal.
15
Place the pasties on a greased baking sheet with the sealed side facing up.
16
Brush the tops of the pasties with a slightly beaten egg for a golden finish.
17
Bake in a preheated oven at 400°F for 10 minutes.
18
After 10 minutes, reduce the oven temperature to 350°F and continue baking for an additional 25 minutes or until the pasties are well browned.
Nutrition Information
33g
Fat
58g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Classic Cornish Beef Pie?
It is a savory pastry dish containing tender ground beef, creamy potatoes, and spices wrapped in a flaky crust.
How many servings does this recipe yield?
This recipe makes 6 servings.
What type of flour should be used for the pastry?
The recipe calls for 4 cups of sifted self-rising flour.
What kind of fats are used in the dough?
The dough uses a combination of 1/2 cup softened butter and 1/2 cup vegetable shortening.
Is there cheese in the pastry dough?
Yes, the dough includes 1 cup of freshly grated Parmesan cheese.
How long should the dough be chilled before rolling?
The dough should be chilled in the refrigerator for at least one hour.
What thickness should the dough be rolled out to?
The pastry should be rolled to an approximate thickness of 1/8 inch.
How large should the pastry circles be?
You should cut out six 6-inch circles from the rolled pastry.
Do the potatoes need to be cooked before filling the pie?
Yes, the diced potatoes should be cooked in boiling salted water until crisp-tender and drained before use.
How much ground beef is required?
The recipe requires 1/2 lb of raw ground beef.
Should the beef be cooked before assembling the pasties?
No, the ground beef is mixed raw with onions and seasonings and then baked inside the pastry.
What seasoning is used for the meat mixture?
The meat is combined with 1/4 cup minced onion, salt, and pepper to taste.
How do you seal the beef pies?
Dampen the edges of the pastry with cold water, fold the half over the filling, and pinch the edges together firmly.
What is used to give the pies a golden finish?
The tops of the pasties are brushed with a slightly beaten egg before baking.
What is the initial oven temperature for baking?
The pasties should be placed in a preheated oven at 400°F.
How long do the pies bake at 400°F?
They bake at the initial temperature for 10 minutes.
Does the oven temperature change during the baking process?
Yes, after 10 minutes, reduce the temperature to 350°F.
What is the total baking time?
The total baking time is approximately 35 minutes (10 minutes at 400°F and 25 minutes at 350°F).
Can these beef pies be eaten cold?
Yes, they are described as being delicious both hot and cold the next day.
How many calories are in one serving?
Each serving contains approximately 550 calories.
How much protein is in each pie?
There are 15 grams of protein per serving.
What is the fat content per serving?
Each serving contains 33 grams of fat.
What is the carbohydrate count per serving?
There are 58 grams of carbohydrates per serving.
What is the source of this recipe?
It was adapted from 'The Creative Cooking Course' by C. Turgeon.
How should the dough be mixed?
Use two table knives to cut the butter, shortening, and other ingredients into the flour, working from the center outward.
What temperature should the water be for the dough?
The recipe specifies using ice-cold water.
How much onion is used in the filling?
The filling uses 1/4 cup of minced raw onion.
How much edge space should be left when layering the filling?
You should leave about 1/2 inch of the edge clear for sealing.
How many ingredients are in this recipe in total?
There are 11 main ingredients listed in the recipe.
How should the pasties be placed on the baking sheet?
Place them on a greased baking sheet with the sealed side facing up.