Colin’s Cornish Pasties

Colin’s Cornish Pasties
Makes 16 Cornish Pasties

2 – 15oz. packs of Pillsbury Pie Crust for 9″ pies, (if frozen, then thaw out)

1 Lb (16 oz.) ground Chuck or ground Round,
1 Lb (16 oz.) potatoes, finely chopped,
8 oz. onion, finely chopped,
black pepper,
A little milk or beaten egg, to glaze.

1 – Heat oven to 425 F,

2 – Unroll the pastry onto a lightly floured work surface, and divide each 9 inch circle into 4 equal parts.

3 – Mix meat, with potato and onion, season well,

4 – Divide the filling between the 16 quarter rounds of pastry. Dampen the edges and draw up the sides so that they meet on the side.

5 – Firmly press the edges together, Fuse with the fingers, and brush with milk or beaten egg.

6 – Bake for about 10 minutes, then reduce heat to 350 F. Bake for a further 40 minutes.

7 – Place on a cooling rack to cool.



About Colins Place

Originally from the UK, now living and working amongst the corn and beans in small town Midwest USA
This entry was posted in Recipes and tagged , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s