Hearty Cornish Miners' Pasties
Indulge in the comforting flavors of Upper Michigan’s Cornish heritage with these Hearty Cornish Miners' Pasties. These savory pastries, filled with a robust mixture of seasoned ground beef, garden-fresh vegetables, and rich gravy, evoke memories of a time when miners carried their hot lunches in a sturdy pail. Perfectly golden brown and encased in flaky pastry, these pasties are a culinary hug on a plate — great for gatherings or a cozy family meal. Serve them with a drizzle of creamy herb-infused gravy for an unforgettable taste of tradition. You won’t just make these once a year; they'll be a regular treat in your kitchen!
N/A
Servings
300
Calories
13
Ingredients
Ingredients
Ground beef (or turkey/venison)
1 lb (fresh, raw)
Diced potatoes
2 cups (fresh, peeled and diced)
Diced carrots
2 cups (fresh, peeled and diced)
Diced turnip
1 cup (fresh, peeled and diced)
Onion
1 medium (chopped)
Salt
2 teaspoons (for seasoning)
Butter
6-8 tablespoons (melted for drizzling)
Water
6-8 tablespoons (to mix with butter)
Milk
2 tablespoons (for brushing pastry tops)
Cream of mushroom soup
1 (10 ounce) can (or leftover beef/chicken gravy)
Milk
0.5 (10 ounce) can (to mix with soup)
Thyme
to taste (fresh or dried, as desired)
Tarragon
to taste (fresh or dried, as desired)
Instructions
1
Begin by preparing the pastry according to Recipe #230316 and set it aside. Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the ground beef (or turkey/venison), diced potatoes, carrots, turnip, chopped onion, and salt. Mix well to ensure an even distribution of ingredients.
3
Divide the meat and vegetable mixture into 6-8 equal portions based on your desired pasty size and set aside.
4
Divide the prepared pastry into 6 (for large) or 8 (for medium) equal pieces. Roll each piece into a large circle, about 1/4-inch thick.
5
On one half of each pastry circle, place a portion of the meat-vegetable mixture. Do not overfill to prevent spillage during baking.
6
Carefully fold the pastry over the filling to create a half-moon shape. Moisten the edges with water using a pastry brush, then crimp the edges with a fork to seal securely. For a thicker edge, you may fold over any excess pastry.
7
Transfer each pasty onto two large baking sheets.
8
Using a paring knife, make a small 'X' shape incision on the top edge of each pasty to allow steam to escape. This helps the crust remain flaky and prevents bursting.
9
Melt the butter and water together in the microwave. Pour equal amounts into each pasty's opening created earlier.
10
Optionally, you can add more butter-water throughout the baking process if you have any leftover.
11
Lightly brush the tops of the pasties with milk for a golden finish.
12
Bake in the preheated oven for one hour, until the pasties are crispy and golden brown. The irresistible aroma will fill your kitchen!
13
While the pasties are baking, prepare the gravy by combining the cream of mushroom soup with a bit of milk, heating on the stove, and adding your favorite herbs like thyme and tarragon.
14
Once baked, allow the pasties to rest for a few minutes before serving as the insides will be very hot. Cut them open to release steam and enhance flavor.
15
Serve warm with the herb-infused gravy for dipping or drizzling on the pasties for an extra layer of deliciousness.
Nutrition Information
19g
Fat
25g
Carbs
19g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Hearty Cornish Miners' Pasties?
They are savory, handheld pastries filled with seasoned ground beef and vegetables, rooted in the Cornish heritage of Upper Michigan.
What meats can be used in this recipe?
You can use one pound of ground beef, turkey, or venison depending on your preference.
What vegetables are included in the filling?
The filling consists of diced potatoes, diced carrots, diced turnip, and a medium chopped onion.
How long should the pasties bake?
The pasties should be baked in a preheated oven at 350°F (175°C) for approximately one hour.
How do I ensure the pastry crust is golden brown?
Lightly brush the tops of the pasties with two tablespoons of milk before putting them in the oven.
Why is an 'X' cut into the top of the pastry?
A small 'X' shape incision allows steam to escape during baking, which helps the crust remain flaky and prevents it from bursting.
How do I make the herb-infused gravy?
Combine a 10-ounce can of cream of mushroom soup with half a can of milk and herbs like thyme and tarragon, then heat it on the stove.
What is the purpose of the butter and water mixture?
Melted butter and water are poured into the 'X' opening of each pasty to add moisture and richness to the filling while baking.
How many pasties does this recipe make?
The recipe makes between 6 to 8 pasties depending on whether you prefer large or medium sizes.
How thick should the pastry dough be rolled?
Each piece of pastry should be rolled into a circle approximately 1/4-inch thick.
What are the nutritional facts for one pasty?
One pasty contains approximately 300 calories, 19g of fat, 25g of carbohydrates, and 19g of protein.
How do you seal the pasty edges?
Moisten the edges with water using a pastry brush and then crimp them with a fork to seal the filling inside.
Can I use something other than cream of mushroom soup for the gravy?
Yes, you can substitute the soup with leftover beef or chicken gravy.
What is the shape of a traditional pasty?
The pastry is folded over the filling to create a half-moon shape.
Do I need to cook the meat before putting it in the pastry?
No, the raw ground meat is mixed with the vegetables and cooks thoroughly during the one-hour baking process.
What temperature should the oven be?
The oven should be preheated to 350°F (175°C).
Should the vegetables be peeled?
Yes, the potatoes, carrots, and turnips should be peeled before being diced.
What herbs are recommended for seasoning the gravy?
Thyme and tarragon, either fresh or dried, are recommended to enhance the flavor of the gravy.
How much salt is used in the filling?
The recipe calls for 2 teaspoons of salt to season the meat and vegetable mixture.
How should the pasties be served?
Serve them warm, optionally cut open to release steam, with a drizzle of herb-infused gravy.
Can I add more butter during the baking process?
Yes, you can add more of the butter-water mixture throughout the baking process if you have leftovers.
What is the origin story of this dish?
The dish is inspired by Cornish miners who carried these hearty, portable pies in pails for their hot lunches.
How long should the pasties rest after baking?
Allow the pasties to rest for a few minutes before serving because the filling inside will be very hot.
How many cups of potatoes are needed?
You will need 2 cups of fresh, peeled, and diced potatoes.
How many carrots are required?
The recipe requires 2 cups of fresh, peeled, and diced carrots.
How much turnip is used?
The recipe uses 1 cup of fresh, peeled, and diced turnip.
What prevents the pastry from overfilling?
Dividing the filling into 6-8 equal portions beforehand helps ensure each pastry circle is not overfilled.
Is this a traditional Upper Michigan recipe?
Yes, it is a staple of Upper Michigan cuisine, reflecting the area's Cornish heritage.
Can I use venison for a leaner option?
Yes, venison is a suggested alternative to ground beef for this recipe.
What is the texture of the finished pasty?
The pasty should have a crispy, golden brown exterior with a moist, savory vegetable and meat filling.