Cornish Pasty Pie

Strictly speaking, Cornish Pasties are made by enclosing the filling in individual rounds of pastry and baking.

To cut back on fats and effort this version has the filling topped with pastry to create a pie. It can also be made as individual pasty pies.

The original Cornish pasties or "Tiddy-Oggies" were probably the first fast food - they were taken as packed meals by the Cornish tin miners to their daily work. The pastry shell was made with an extended 'handle' that was thrown away after the main part of the pasty was eaten, because of the miner's dirty hands,

Cornish Pasty Pie Recipe

INGREDIENTS:

2 pounds lean ground, or chopped beef sirloin (1kg)

1/2 turnip, diced

3-4 medium potatoes, diced

2 yellow onions, chopped

2 cloves garlic, minced

3-4 carrots, scraped and diced

2 pkgs beef stock powder (Oxo or equivalent)

1 tsp Worcestershire Sauce (5ml)

fresh chopped parsley

salt and ground black pepper to taste

olive oil

400 grams frozen puff pastry for the top-crust, thawed according to package instructions

METHOD:

Parboil diced vegetables in water for a few minutes and reserve water for gravy.

Sauté ground beef in a little oil with the onions and garlic and drain well to remove excess fats.

Combine par-boiled vegetables and meat mixture, Worcestershire sauce and seasonings, including beef stock powder.

Mix well.

Spoon filling into casserole and level, then top with rolled-out pastry.

Bake at 425°F or 220°C for 15 minutes.

Remove from oven and brush with egg wash, then return to 350°F (180°C) oven for a further 40 minutes.

Serve Cornish Pasty with gravy made from beef stock and the water from the vegetables, thickened with cornstarch.

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