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Pasties

  • 600 g Pie Doughs, kneaded an additional 2 minutes, chilled thoroughly
  • Filling
    • 100 g Parsnips, chopped
    • 100 g Potatoes, chopped
    • 100 g Turnips, chopped
    • 100 g Celery or Radishes, minced
    • 100 g Onion, minced
    • 200 g Ground Beef
    • 15 g Fresh Parsley or Celery/Radish Greens, chopped
  • For Egg Wash
    • 2 Eggs, beaten
    • 2 t Water
The pie dough is intentionally overworked!

Ordinary pie dough is too delicate and flaky to stand up to 100 g of filling.

Yields 7 Pasties

  1. Preheat oven to 350 F (175 C).
  2. Mix filling ingredients.
  3. Shape pasty. Repeat for six hand pies: Transfer dough to a lightly floured surface. Rollout dough into large 6 mm disc. Brush inside face with egg wash. Add filling in a line down the middle of the disc. Wrap, crimp, and seal pasty so that the seal sits on top of the filling. Brush outside face with remaining egg wash. Transfer to parchment-lined sheetpan.
  4. Bake 60 minutes at 350 F until golden brown.
  5. Cool 15 minutes before serving.

  1. King, Si, and Dave Myers. "Cornish Pasty." Hairy Bikers. December 2015. ↩

  2. Mitzewich, John. "The Cornish Pasty - Going to Fall Down a Mineshaft? This is the Meat Pie For You!" Food Wishes. 15 December 2015. ↩