Meat Pies & Cornish Pasties Recipe

I was going to make all Cornish Pasties at first but decided on a meat pie for dinner and pasties with any left overs.

For this recipe; I will be using the same deli roast beef I used in my Instructable Deli Roast Beef Cabbage Stew. However you can use diced or fresh ground beef as a substitute.

https://www.instructables.com/id/Deli-Roast-Beef-Cabbage-Stew/

The pie takes about two hours to prepare from filling to serve.

1 onion

2 cloves garlic

115 g Cremini mushrooms

1/2 lb. ground deli roast beef

1 / 2 lb. mixed vegetables

1 tablespoon corn starch

1 /4 teaspoon black pepper

Dice the onion, mushrooms, and crush and dice the garlic.

You can dice fresh vegetables or use canned or frozen mixed vegetables.

To a frying pan add butter and olive oil and heat until butter is melted and fry the onions, garlic, and mushrooms.

Once they are cooked add the mixed vegetables and fry with a little water.

Add the deli roast beef and mix until hot then take off the heat.

Through a sifter add and mix in one table spoon of corn starch and 1/4 teaspoon black pepper.

When the filling is cooked and mixed let stand to cool.

2 cups (500 mL) all-purpose flour

1/2 cup (125 mL) vegetable shortening

1/2 cup (125 mL) butter

1 egg yoke

1 tsp (5 mL) salt

1 tsp (5 mL) sugar

About 3/4 cup (200 mL) cold water

Separate the egg yolk from the egg white; put the egg white to one side, you will need it later.

Mix flour, sugar, and salt in a bowl, and mix in egg yolk, add the butter and vegetable shortening, then cut in with the pastry cutter until mixture forms clumps.

Add the cold water slowly while mixing with a spoon to moisten dough.

Mixing and cutting in the butter can warm up the dough; so gather dough into ball and flatten into a disk. Wrap the disk in plastic and refrigerate until dough is firm enough to roll. This can take about 30 minutes.

When the dough is ready; divide it in half and roll out half the dough on a flour coated board, with a flour coated rolling pin.

Flip the dough and coat the dough, board, and rolling pin with flour, and roll again. Repeat this until the dough is the desired thickness.

Once the dough is the right thickness place it on a flour coated pie plate and add the filling to the crust and refrigerate while you prepare the top crust.

Prepare the top crust the same as you did the bottom; once the dough is the right thickness coat the edge of the bottom crust with the egg white. (Coating the edge of the crust with egg white makes the top crust stick to the bottom crust.)

Place the top crust on top of the bottom crust and cut off the excess.

Cut holes in the top crust to let the steam out and coat the top of the pie with egg white.

Preheat oven to 350⁰ F 180⁰ C, and bake the pie for about 45 minutes or until the pastry is golden.

You can serve this meat pie hot or cold as a tasty dish for dinner or lunches.

Since I had some dough and filling left over I decided to make a Cornish Pasty.

My Cornish Pasty recipe is the same as the meat pie recipe but for the pastry pocket.

I rolled out the dough to about 6 inches wide.

Placed the remainder of the filling in the center of the dough.

Wet the edge of the dough with egg white and fold one side over the filling.

Next fold the edge of the dough in and cut a slot in the top of the pasty and wet the top of the pasty with egg white.

Place on a floured cookie sheet and bake in a preheated oven at 350⁰ F 180⁰ C, and bake the pasty for about 45 minutes.