Cornish Pastie II

"Individual pasties--originally made to pack in lunch boxes."
Cornish Pastie II Cornish Pastie II
Cornish Pastie II Cornish Pastie II
Cornish Pastie II Cornish Pastie II
  • Serves
  • Nutritions

Method for Cornish Pastie II

  • 1
    Divide pastry in three equal parts. Roll 1/3 to make 8x15 inch rectangle. Trim edges and cut to make two 7-inch squares. Place on baking sheet. Repeat with other two thirds of pastry.
  • 2
    Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with meat. Sprinkle with salt and pepper and dot with butter.
  • 3
    Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries.
  • 4
    Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender. Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches.


  • 1 recipe pastry for a (10 inch) double crust pie
  • 2 cups thinly sliced potatoes
  • 1/2 cup sliced onion
  • 1/2 pound round steak, thinly sliced and cut in 1/2 inch pie
  • 1 1/2 teaspoons salt
  • 1 pinch ground black pepper
  • 2 tablespoons butter
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