Cornish Beef Pasties
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 pound beef stew meat, cut into 1/4" pieces3 medium potatoes, diced1/2 large onion, diced1 c. beef brothBoxed pie crust mix, enough for 4 crusts.salt and pepper to taste1 egg white
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.
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.
Nutritional Info 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
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