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Cornish Pasties

  1. #16
    Join Date
    Jul 2013
    Location
    Georgia
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    2,696
    My daughter just sent me this link. If you make them, plan on devoting at least an afternoon...that 35 minute prep time is an out-and-out LIE!



    https://www.tasteofhome.com/recipes/...qpk6xNIsYRwE6c
    Retired. Nowhere to go and plenty of time to get there.

  2. #17
    Join Date
    Mar 2018
    Location
    Canada
    Posts
    3,813
    When I was really little my mom used to make these from scratch. Minced up the beef in that meat grinder with the handle that turned. I didn’t really fancy them but everyone else in the family did.

  3. #18
    Join Date
    Jul 2013
    Location
    Georgia
    Posts
    2,696
    LOL from scratch. That's the only way there is!
    Retired. Nowhere to go and plenty of time to get there.

  4. #19
    Join Date
    Mar 2018
    Location
    Canada
    Posts
    3,813
    Quote Originally Posted by GeorgiaXplant View Post
    LOL from scratch. That's the only way there is!
    Yes but I meant as well as mincing the meat. Something not many people do now

  5. #20
    Join Date
    Jun 2014
    Location
    Connecticut USA
    Posts
    12,297
    I could make gravy after the larger pieces of steak have been browned; mince the meat in a food processor by pulsing in small batches so it wouldn't get over-ground, hand chop the veg, and season.


    It's dough I simply can't seem to work with!

  6. #21
    Join Date
    Jul 2013
    Location
    Georgia
    Posts
    2,696
    Rose, I quit making my own crust years ago because it's just too much trouble. In my hometown in the UP, we could ask in the bakery section of the grocery stores for pasty dough. After moving here, I started using refrigerated pie crusts. One is too big so I halve them and roll them just a little thinner.

    But...you'd brown the "larger pieces of steak" WHY? No! Use cubed beef or coarsely ground beef. Don't cook the vegetables. Roll out the dough into a circle. Spoon vegetables and meat on half the circle. Fold other half over and seal. Cut a vent in top. Four pasties should fit on a cookie sheet. Bake.
    Retired. Nowhere to go and plenty of time to get there.

  7. #22
    Join Date
    Jun 2014
    Location
    Connecticut USA
    Posts
    12,297
    Thanks Georgia.

    I always like to brown meat first and I get more of that browned surface by searing it that way. It's easier to turn. Little pieces or totally ground beef just "boil" in their juices- ok I suppose, but I get better gravy this way.

    I didn't realize not to cook the veg first. Again, thanks. I may just try this with bought piecrust!

  8. #23
    Join Date
    Jan 2017
    Location
    Northwestern Ontario Canada
    Posts
    4,943
    The pastry is the thing. Has to be nice and flaky.

    The old timers always use lard to make a flaky pastry.

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