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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 258.8
  • Total Fat: 12.9 g
  • Cholesterol: 22.4 mg
  • Sodium: 321.5 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 10.9 g

View full nutritional breakdown of Cornish Beef Pasties calories by ingredient
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Cornish Beef Pasties

Submitted by: KAMEA81

Introduction

Traditional cornish pasties made with beef, potatoes, and onions. These take a lot of time to prep and bake, but are very worth it for the number of meals you get out of them! Traditional cornish pasties made with beef, potatoes, and onions. These take a lot of time to prep and bake, but are very worth it for the number of meals you get out of them!
Number of Servings: 18

Ingredients

    1 pound beef stew meat, cut into 1/4" pieces
    3 medium potatoes, diced
    1/2 large onion, diced
    1 c. beef broth
    Boxed pie crust mix, enough for 4 crusts.
    salt and pepper to taste
    1 egg white

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Directions

Preheat oven to 350F.

Cut up the meat, potatoes, and onions and place in a mixing bowl. Season with salt and pepper to taste.

In a separate mixing bowl prepare boxed pie crust mix. I prefer the Krusteeze mix that makes 4 crusts per box.

Flour a countertop and rolling pin. Take a piece of dough a little smaller than a baseball and roll into a circle about 5" in diameter. Place a small amount of the meat mix in the center. Fold over the top of the pie dough leaving a small lip on the bottom layer of dough. Brush a small amount of the egg white on the bottom layer and fold up. Pinch together or press with a fork to seal. Pierce several times with a fork to let steam escape. Place on a cookie sheet sprayed with cooking spray.

Repeat until you have enough pasties to fill a cookie sheet.

Place in oven on center rack. Back for 60 minutes. At 20 minutes and 40 minutes lightly baste with the beef broth. I do this by just pouring a little over the top. This creates a nice golden brown color as the pasties bake and keeps them moist inside as well.

Remove from oven and let cool on a rack about 10 minutes before serving. Repeat process until pie dough is used up.

These can be wrapped and stored in the fridge for about a week to 10 days. Or frozen for several months.

Number of Servings: 18

Recipe submitted by SparkPeople user KAMEA81.






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