Cornish Pasty
At a Glance
- Prep
- 30 minutes
- Cook
- 1 hour 30 minutes
- Total
- 2 hours
- Servings
- 1 pie, 8 serving(s)
Categories
- Main Course
- One Dish Meal
- Savory Pie
- European
- Welsh
- Oven
Allergens
- Wheat
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Recipe handed down from my great grandmother. Individual pasties were often made for lunches for the men in the fields or on the seas.
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Equipment
9-inch pie plate, oven, mixing bowl, rolling pin, fork
Ingredients
- 1 lb ground chuck
- 1 medium onion, diced
- 3 large baking potatoes, sliced thinly
- 2 cups flour
- 1 teaspoon salt
- 8 tablespoons shortening
- 5 tablespoons water
Instructions
Make pie crust: Mix flour by hand with 1/2 of shortening till crumbly.
Add remaining shortening and continue to mix.
Salt may be added to flour if desired.
Add water- mix with fork until forms into a ball.
Roll out into top and bottom crust.
Or may use purchased crust.
Preheat oven to 350.
Put uncooked pie crust into bottom of 9" pie plate.
Cover with a layer of sliced potatoes.
Sprinkle with 1/3 of the onions.
Crumble 1/2 ground chuck and spread over potatoes.
Continue layering ending with potatoes and onions.
Cover with top crust.
Put a few holes in it for steam to escape.
Bake approximately 1 1/2 hours until potatoes are soft.
Let sit 10 minutes before slicing.
Serve in slices as a pie with Chili Sauce on the side.
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