Who doesn't love a good pasty?!?.. in particular a Cornish Pasties! How can you go wrong with steak and potatoes inside pie crust? There’s a little place called The Pasty Shack here in East Sacramento and that’s where we got the inspiration for this recipe. We like ours BIG and with more steak than potatoes…and we threw in one of our favorite spice blends - Fine Herbes - just to keep things lively. You can make a lot of these Cornish pasties and freeze them as they make for a quick throw-it-in-the-oven dinner on hectic weeknights. All you need now is a pint of your favorite beer! (and don’t forget the HP Sauce!!!)
Ingredients:
• 1 lb. steak, cubed (we use chuck, 1 lb after trimming fat and gristle)
• 2 medium russet potatoes, cubed
• 1 medium onion, diced
• 4 Tbsp butter
• 1 tsp freshly ground pepper
• 2 tsp Fines Herbs, more if you like
• ¼ tsp salt (omit if using salted butter)
• 2 boxes prepared pie dough (4 rounds total)
• 1 egg, beaten
Instructions:
Preheat oven to 350˚ F. Let your piecrust sit out for about 10 minutes until pliable. Meanwhile, cut the steak, potatoes and onion and place in a bowl with pepper and fine herbs. Mix together.
Lay a piecrust out on a cutting board. Place ¼ of the meat and potato mixture on one half of the piecrust. Place a tablespoon of butter on top of the meat mixture and fold the empty half of the crust over to cover. Wet the bottom edge with water and fold over the top edge, crimping to seal. Cut small vents in the top and place on a parchment-lined, rimmed baking sheet. Brush with the beaten egg. Bake in the oven for 50 minutes.
They can be frozen and eaten at a later date. Do not brush with beaten egg before freezing. Wrap each pasty individually tightly in foil and freeze.
To bake from frozen (do not defrost), place a pasty (or pasties) on parchment-lined baking sheet and brush with beaten egg. Bake at 350˚ F for 1 hour and 15 minutes.
Serve with your favorite steak sauce.
Makes 4 Pasties
