50+ Friends Club Cookbook
Meat and Game

Return to
Cookbook Index   |   Chapter Index

Cornish Pasties

From the Kitchen of: Jerry Dreesen

Cornish Pasties were a popular meat and potato pastry turnover made for the coal and tin miners in Cornwall, England and Wales. The miners would wrap the pasties in a towel or newspaper to keep them warm and would take them into the mines. If they didn't stay warm, they were eaten cold.

The recipe was handed down to me from my mother, who was born in Cornwall. Each family had their own recipe variations, adding or substituting ingredients such as peas, carrots, or turnips, to suit their tastes.

1	C	Finely chopped baking potato
1	C	Finely chopped onion
1	C	Stew meat cubes cut into small pieces (originally flank steak was used)

• Basic Pastie: Make pie pastry in approx. 10 round. (I buy ready made pie pastry)
• Layer ingredients on half of pastry round (meat on bottom, then onion and potato)
• Fold over pastry and crimp edges tightly, cutting off excess pastry.
• Cut 2-3 slits in pastry top for venting.
• Bake for 1 hour at 350-400 degrees or until tender.
• I always bake an extra one to eat cold for lunch.