Cornish Pastie -or- Cornish Pasty - San Diego, California Talk Radio Station - 760 KFMB AM - 760kfmb

Cornish Pastie -or- Cornish Pasty

Makes 6

These were basically 'fast food' for miners in the old days - portable lunches that included meat, vegetables and potatoes. My grandmother used to make them and we'd have Cornish Pastie night. Don't let their simple makeup fool you - because however you spell them, they rule.


  • 1/2 large potato, diced small
  • 1/2 medium onion, diced small
  • 3/4 pound steak (your choice) cubed small
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup freshly chopped parsley
  • 2 refrigerated pie crusts
  • 2 tablespoons milk
  • salt
  • pepper
  • gravy - optional


  1. Add first 5 ingredients to a large bowl, season with salt & pepper & mix well.
  2. Roll out pie crusts and cut into 12-4" rounds.
  3. Divide the filling between half the rounds, and cover with other 6 rounds.
  4. Turn edges of bottom round up to seal in top round - does this make sense? You're making little packages.
  5. Make 3 little slits in the top of each, and brush lightly with milk.
  6. Bake at 425 for about 30 minutes or until lightly browned.
  7. Serve with any kind of beef gravy - I add a little more parsley to mine.
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