| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 8 pasties |
Ingredients
- 2 pounds bacon, minced and cooked, drained
- 2 pounds ground beef, cooked and seasoned
- 4 cups cooked and small-diced potatoes
- 2 cups cooked and small-diced carrots
- 1 cup cooked and small-diced onion
- 1 cup English peas
- 1 tablespoon minced garlic
- 1 tablespoon salt
- 1 tablespoon ground pepper
- 1 teaspoon ground ginger
- 1 teaspoon grated nutmeg
- 4 sheets puff pastry
- 4 eggs, beaten
Instructions
- For the filling: In a bowl, blend the bacon, beef, potatoes, carrots, onions, peas, garlic, salt, pepper, ginger and nutmeg, mixing well, ensuring not to break the peas. Hold cold until construction.
- For the crust: Preheat the oven to 350 degrees F. Portion the pastry in 8 triangles, allowing the dough to soften. Next, brush the interior of the dough with egg wash. Fill with 2 to 3 ounces of filling. Bring the tip of the triangle to the edge to fold the sides and seal the pasties. Press the sides down to seal and bake for 20 to 25 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 959 |
| Total Fat | 75 g |
| Saturated Fat | 26 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 41 g |
| Cholesterol | 235 mg |
| Sodium | 946 mg |
Reviews
Far from a traditional pastie, nothing ever precooked, only beef, potatoes, carrots, turnips, salt & pepper seasoning, real crust, 14 – 16 oz, full meal , google Cornish Pastie
Can’t believe I’m saying this because I love bacon but I wasn’t a fan of it in this. To me it overpowered the flavor of the whole item. I would make again minus the bacon, nice use of puff pastry which is so yummy!!
These came out great!! I love pasties and have had attempted to make them many time before and failed , my wife told me this was my last shot as she has to clean the mess afterwards and was getting tired of it given all my bad previous results . She is Thai so this sort of food is not really her first choice but she really liked them and the best is that I get to make them again. I cut the recipe in half using no bacon and very lean beef in an attempt to make it some what healthy, because I believe it can be to a degree. Also I rolled out the puff pastry and made it quite a bit thinner and that work out as well , less bread is good. All and all it is wonderful recipe that I now have confidence in making again!!
I made half recipe of this and it was plenty for my small family. I swapped out the English peas for black-eyed peas, just cause I’m weird (and they didn’t have the other). These pasties were awesome with a little brown gravy. I might add a little more potatoes, but I will have this again. Thanks Mr. Irvine!
Made these with my daughter-n-law and they were wonderful. Only thing we did different was to make them smaller so the grandchildren could easily feed themselves. From toddlers,to adults, everyone loved them!
Info for genuine PASTIE LOVERS…
1. Pie crust vs. puff pastry…make both side-by-side…make your own decision.
2. Filling…vegetarians…easy to make two bowls of filling: a exactly per recipe w meat; b omit meat from recipe and replace with your veggies/cheese of choice.
3. Made a batch per recipe with seafood…delicious!
4. Size can be modified…entree vs. appetizer. As appetizer, keep in mind the size of potstickers.
This recipe is a keeper. Enjoy!
Annie, Fremont, CA
1. Pie crust vs. puff pastry…make both side-by-side…make your own decision.
2. Filling…vegetarians…easy to make two bowls of filling: a exactly per recipe w meat; b omit meat from recipe and replace with your veggies/cheese of choice.
3. Made a batch per recipe with seafood…delicious!
4. Size can be modified…entree vs. appetizer. As appetizer, keep in mind the size of potstickers.
This recipe is a keeper. Enjoy!
Annie, Fremont, CA
Wow! Absolute savory deliciousness!