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Cornish Pasties

Total Time

Prep: 30 min. Bake: 55 min.


12 servings

On a vacation many years ago, my family stopped for lunch at a little cafe, the Game Keeper Cafe, in Butte, Montana. We ordered a Welsh dish—cornish pasties—and it was absolutely delicious. We couldn't resist asking to meet the cook. We asked for the recipe, and he was happy to share this cornish pasty recipe. —Nellie Rader, Emmett, Idaho
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  • 1 pound beef sirloin tip steak, diced
  • 3 medium potatoes, peeled and diced (3 cups)
  • 3 green onions with tops, thinly sliced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Dash nutmeg
  • 4 cups all-purpose flour
  • 2 teaspoons salt
  • Pinch baking powder
  • 1 cup shortening
  • 2 tablespoons butter
  • 2/3 cup cold water
  • 1 large egg, lightly beaten
  • 1 tablespoon heavy whipping cream


  1. In a large bowl, combine the beef, potatoes, onions and seasonings; set aside. For pastry, in a large bowl, combine the flour, salt and baking powder. Cut in shortening and butter. Gradually add water, tossing with a fork until dough forms a ball.
  2. Turn onto a lightly floured surface. Divide dough into 12 pieces; roll each into 6-in. circles. Moisten edges with water. Place about 1/2 cup filling on half of each circle. Fold other half over the filling; press edges together with a fork to seal.
  3. Cut several slits in each pastry. Place on a baking sheet. Combine egg and cream; brush over pastry tops. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 40-45 minutes longer or until golden brown.
If Cooking for Two: Freeze unbaked pasties on baking sheets until firm, then wrap and store in the freezer. When ready to bake, defrost and bake at directed above.

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