Savory Cornish Pasties with Hearty Beef Filling
These traditional Cornish pasties, deeply rooted in Upper Peninsula Michigan's history with Cornish emigrants, have become a cherished favorite among locals. This version features a savory filling of lean ground beef combined with tender carrots, hearty potatoes, and flavorful onions, creating a comforting dish that resonates with home-cooked goodness. Whether enjoyed hot, drizzled with rich beef gravy or served cold, these pasties are versatile and satisfying. Their popularity is evident, as local churches often sell them during annual fundraisers, drawing enthusiastic crowds eager to indulge in their flaky, golden crusts and robust fillings.
4
Servings
360
Calories
9
Ingredients
Ingredients
Lean ground beef
1 lb (uncooked)
Potato
1 large (peeled and cubed)
Carrot
1 large (cut into small cubes)
Onion
1 large (chopped)
Salt
1 tsp
Pepper
1 1/4 tsp
Pie crusts
4
Milk
1/4 cup
Leftover beef gravy
1 quart (heated)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a large mixing bowl, combine the uncooked ground beef, cubed potato, diced carrot, chopped onion, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
3
On a lightly floured surface, roll out one pie crust to about 1/8-inch thick.
4
Spoon a generous 1/4 of the filling mixture onto one half of the crust, leaving a 1.5-inch border around the edge.
5
Moisten the edge of the crust with milk using your fingertips to help seal it.
6
Fold the other half of the crust over the filling and press the edges together firmly to seal.
7
Fold the edges towards the center and crimp them with your fingers or a fork to ensure a tight seal.
8
Brush the top of the pasty with milk for a golden finish and place it on a greased large baking sheet.
9
Repeat this process with the remaining three pie crusts and filling.
10
Bake the pasties in the preheated oven for 15 minutes. After 15 minutes, reduce the temperature to 350°F (175°C) and continue baking for an additional 30 minutes or until they are golden brown.
Nutrition Information
22g
Fat
21g
Carbs
23g
Protein
2.5g
Fiber
1g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Savory Cornish Pasties?
They are traditional meat and vegetable pastries rooted in Michigan's Upper Peninsula history, featuring a flaky crust and a hearty beef filling.
What meat is used in this recipe?
The recipe calls for one pound of uncooked lean ground beef.
Which vegetables are included in the filling?
The filling includes cubed potatoes, diced carrots, and chopped onions.
How many pasties does this recipe make?
This recipe yields 4 servings, which corresponds to four individual pasties.
Do I need to cook the beef before filling the crust?
No, the ground beef is mixed uncooked with the raw vegetables before being placed into the pie crust.
What temperature should the oven be set to initially?
The oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius).
How long do the pasties bake at the initial temperature?
They bake at 425 degrees Fahrenheit for the first 15 minutes.
Does the temperature change during baking?
Yes, after 15 minutes, reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius).
What is the total baking time?
The total baking time is 45 minutes: 15 minutes at high heat and 30 minutes at reduced heat.
How thick should I roll the pie crust?
The pie crust should be rolled out to approximately 1/8-inch thick.
How do I seal the pasty?
Moisten the edges with milk, fold the crust over the filling, and crimp the edges with your fingers or a fork.
What can I serve with Cornish Pasties?
They are often served hot with rich beef gravy, though they can also be enjoyed cold.
How many calories are in one pasty?
Each serving contains 360 calories.
What is the protein content per serving?
Each pasty provides 23 grams of protein.
How much fat is in this recipe?
One serving contains 22 grams of fat.
Are there many carbohydrates in these pasties?
Each serving contains 21 grams of carbohydrates.
How much fiber is in a Cornish Pasty?
There are 2.5 grams of fiber per serving.
What is the sugar content?
The recipe contains 1 gram of sugar per serving.
Why is milk used in the recipe?
Milk is used to moisten the crust edges for sealing and to brush the tops for a golden finish.
How much beef gravy is suggested?
The recipe suggests 1 quart of heated leftover beef gravy.
How should the potatoes be prepared?
The potatoes should be peeled and cubed before being added to the filling.
How should the carrots be cut?
The carrots should be cut into small cubes.
How much salt and pepper is used?
The recipe uses 1 teaspoon of salt and 1 1/4 teaspoons of pepper.
What is the origin of this dish in Michigan?
It was brought to the Upper Peninsula by Cornish emigrants.
Can these pasties be sold for fundraisers?
Yes, local churches in Michigan often sell them during annual fundraisers.
What size border should be left on the crust?
Leave a 1.5-inch border around the edge when spooning the filling onto the crust.
Is the onion cooked before mixing?
No, the large chopped onion is mixed raw into the beef and vegetable mixture.
How many pie crusts are needed for 4 servings?
You will need 4 individual pie crusts.
What is the texture of the crust?
The finished crust is described as flaky and golden.
How many ingredients are in this recipe?
There are 9 ingredients in total, including the optional gravy.