| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 8 servings of 2 to 3 appetizers each |
Ingredients
- 2 tablespoons vegetable oil
- 2 carrots, peeled and diced small
- 1 medium onion, peeled and diced small
- 2 medium potatoes, peeled and diced small
- 2 to 3 cloves garlic, chopped
- 1 1/2 pounds ground beef
- Salt and freshly ground black pepper
- 2 teaspoons Irvine Spices Jerk Seasoning
- 4 tablespoons tomato paste
- 3 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch square sheets puff pastry)
- 3 eggs, beaten, for egg wash
Instructions
- Heat oil in a skillet and saute the carrots, onion, potatoes, and garlic until al dente. Add ground beef and brown. Drain fat from pan and season with salt and pepper and jerk seasoning. Stir in tomato paste to bind mixture, and let cool.
- Preheat oven to 375 degrees F.
- Roll out puff pastry dough and, using a circle cutter, cut out 16 to 24 (3-inch) diameter dough circles and place on a lightly greased baking sheet. Place a spoonful of meat mixture on 1 side of each pastry circle. Fold each into a half-circle and seal edges by pinching the dough together. Brush surface of pastry with egg wash. Bake until golden brown, about 6 to 8 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1347 |
| Total Fat | 93 g |
| Saturated Fat | 25 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 32 g |
| Cholesterol | 120 mg |
| Sodium | 844 mg |
Reviews
Not cornish pasty at all. I use pie crust not puff pastry. Filling should have ground beef, strips of pork, turnips, potato and onion. I add salt, pepper, thyme and sliced apples. Cut initials on top and brush with egg milk mixture. These were hand pies eaten by miners in their lunch pails. Woman’s Day magazine did a series on all different types of hand pies back in 60’s. This one and empanadas were my favorite.
While not Cornish, these are indeed “patties” very similar to, and healthier than, the Jamaican Patty’s available on all the coffee trucks in Toronto. A favorite junk food sin of mine!
Wow, that is not a Cornish pasty at all. No ground meat. No carrots. The whole thing is just wrong. Call it what you like as long as it is not “Cornish pasty”. Maybe something like hamburger turnover or something like that. A cornish pasty is very specific.
These are NOT Cornish. Not by definition,not by geography…sorry Irvine,this is a HUGE fail.
Luckily,recently saw a Video Primer of a Foodnetwork Celebriety on Pasties. They are Traditionally Bits of Beef,Onion & Mushrooms in a Beef Gravy.At The Opposite end of the Pasty was a bit of Fruit Jam.Large & wrapped in a Checkered Towel to Eat in the Coal Mines. No Other Edibles As Chef Irvine Has in Recipe.Also,bits of Chicken Too if Beef Not Available.Simply Chef Irvine has Americanised a True British/Cornwall recipe,Kudos for Him.If an Anglophile wants an Authentic Recipe Or Like Me branch out & embrace American/UK Food.It’s Sassy,Spicy & Thoroughly Modernised, Liked Very Much!
To much improv in this recipe. If it’s not broke, don’t fix it.
Use a true Pastie crust recipe, carrot’s are never used, much too sweet. Tomato paste too sweet, This dish is not a sweet dish! What would be done is put a bit of apple pie filling in one end, to have a dessert.
Also add a bit of butter in the filling for taste and moisture. Some oldtimers would add a teaspoon of water into the slit on top during final 15 minutes of baking.
I had just gotten a recipe for cornish pasties from a family friend who has been making them since I was a child. I admit, his recipe is not a TRADITIONAL cornish pasty. However, I am not so interested in the EXACT recipe they used to use in Cornwall England as I am in taste. I remember the pasties of my childhood being a tad bland because they were not seasoned, except salt and pepper. I think a carrot and some garlic would be welcome. I will try adding both and the other spices suggested and see if this can be a convenient yet lively addition to my hubby’s lunch. Will let you know what I find after actually making the recipe. I suggest the folks hating on this site do the same, then report back with what exactly was right or wrong with the taste. “These were fair, and These aren’t traditional” just isn’t specific enough.
These were fair, at best
Funny how the majority of reviewers below admit to never making the recipe, only being prejudiced in favor of their own style of pasties. Ha ha! I actually made this recipe, and so I can tell you it is AWESOME! My whole family loved these pasties. We couldn’t eat them fast enough! We were literally standing next to the stove, gobbling them up, straight off the cookie sheet because putting them on a plate and sitting down would have delayed our next bite for 30 seconds. Thanks for another incredible recipe, Chef Robert.
I agree with the previous reviewers… This is not a true Cornish pasty. The spices should be limited to salt and pepper, because that is the true seasoning. But the thing that takes the cake is that never, NEVER, do you cook the vegetables before making the pasty. That makes it an empanada, NOT a pasty. Please, Chef Irvine, do not confuse these two.
Also, please ditch the tomato. Once again, not a pasty.
On the other side, carrots are fine–as a Northeastern Minnesotan, I wouldn’t have it any other way.