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Great Grandma Johns' Pasties
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Experience a traditional Cornish pasty recipe with a rich history, perfect for miners. Serve with relishes and a refreshing glass of Coca Cola. For a quicker version, use refrigerated pie crusts.
Ingredients:
  • 1.5 cups all-purpose flour
  • 0.25 teaspoon salt
  • 0.5 cup shortening
  • 0.25 cup cold water
  • 0.75 pound boneless beef sirloin, cubed
  • 1 medium onion, sliced
  • 2 medium potatoes, peeled and thinly sliced
  • 1 teaspoon dried parsley
  • 0.25 cup water, or as needed
Instructions:
  • Combine flour and 1/4 teaspoon of salt in a medium bowl. Use a fork or pastry blender to cut in butter until mixture resembles bread crumbs. Add cold water and mix until dough forms a ball. Knead briefly, then divide dough into two pieces. Refrigerate for later use if desired.
  • Preheat the oven to 400 degrees F (200 degrees C), then roll out each half of the pastry into a 10-inch circle on a lightly floured surface.
  • Lay half of the potato slices in the center of each circle, allowing 1 inch at each end uncovered. Top with onion slices, sprinkle with salt, pepper, and some dried parsley. Divide beef cubes over the onions, season again with salt, pepper, and dried parsley. Fold the pastry edges over the filling, tucking in the ends.
  • Place the two pastries on a greased baking sheet and slash the tops to allow steam to escape while baking.
  • Bake in a preheated oven for 45 minutes. Take out from the oven and lower the heat to 350°F (175°C). Drizzle 1 teaspoon of water into each slit on the top of the pastries. Place back in the oven and bake for another 15 minutes until golden brown. Serve whole or sliced in halves.

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