Cornish Pasties
hp.png Cornish Pasties Cornwall • Appetizer
These little meat pies make a great appetizer or leftovers for lunch the following day.
Servings & Worth: Makes 8 pasties / {$worth}
Skill/Roll: +roll Cooking Training: 5th Year Domestics Club / Private Study
Ingredients: Pasty Dough: 2½ cups (278 grams) all-purpose flour • 1 teaspoon (5 grams) salt • 2½ sticks cold butter or margarine, cut into chunks • ½ to ¾ cup (4 - 6 oz) ice water • Filling: Filling: 8 ounces chuck steak, finely chopped (not ground) • 1 potato, finely diced • 1 carrot, finely diced • 1 small onion, finely chopped • Salt and Pepper, to taste
  • Embarrassing Failure: Recipe is destroyed, all ingredients and container are useless. +roll Body to judge any damage to person preparing.
  • Failure: The proportions are off and the Recipe is of poor quality. x.5 to Worth. +roll Body to judge any damage to consumer.
  • Any Success: 1 recipe portion is created.
  • Success: The recipe is of Average Quality. x1 to Worth.
  • Good Success: The recipe is of Good Quality. x2 to Worth.
  • Great Success: The recipe is of Excellent Quality. x3 to Worth.
  • Amazing Success: The recipe is of Amazing Quality. x4 to Worth.


1. Place the flour and salt in the bowl of a food processor and pulse to combine.

2. Scatter the pieces of butter or margarine over the flour mixture. Pulse until the mixture resembles coarse yellow meal without any white powdery bits remaining, about 20 pulses.

3. Transfer the mixture to a large mixing bowl.

4. Sprinkle ½ cup of the water over the mixture and toss with a rubber spatula until the dough sticks together. Add more water 1 tablespoon at a time if the dough is dry (better too wet than too dry).

5. Divide the dough in half, form into disks, wrap in plastic wrap, and chill at least 2 hours or up to 3 days.

6. Just before you are ready to roll out the dough, combine the steak, potatoes, carrots, onion, salt, and pepper in a mixing bowl.

7. Preheat the oven to 425°F.

8. On a floured surface, roll out each circle of dough 1/8 inch thick. Use a saucer to cut out 6-inch circles.

9. Place about 1/3 cup filling in the center of each circle.

10. Moisten the edges of the circles with water. Fold the dough over and crimp the edges with a fork to seal them.

11. Cut slits in the top to make vents.

12. Move the pasties to an ungreased cookie sheet and bake for 10 minutes.

13. Lower the heat to 375°F and bake for 1 hour until golden brown.

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