Description
These Cornish Style Pasties put a flavorful twist on the classic British meat pie. Traditionally made with beef, potatoes, and rutabaga, this version uses pork tenderloin for extra tenderness and flavor, with added carrots for a touch of sweetness. Encased in a golden, flaky puff pastry, these pasties are a comforting and hearty meal, perfect for making ahead and freezing!
Ingredients
Units
Scale
For the Filling:
- 1 lb beef or pork tenderloin, cut into 1-inch pieces
- 1 1/2 cups potatoes, peeled and cut into 1/4-inch cubes
- 1 1/2 cups rutabaga, peeled and cut into 1/4-inch cubes
- 1 1/2 cups onion, chopped (about 1 large onion)
- 1 1/2 cups carrots, peeled and cut into 1/4-inch cubes (about 3 medium carrots)
- 1 tsp salt
- 1/4 tsp freshly ground black pepper (or to taste)
- 14 to 16 tsp unsalted butter
For the Pastry:
- 14 to 16 Pepperidge Farm Puff Pastry Shells, thawed
For the Egg Wash:
- 1 egg
- 1 Tbsp water
Instructions
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Prepare the Filling:
- In a food processor fitted with a steel blade, pulse the beef or pork 5–6 times.
- Add the potatoes, rutabaga, onion, carrots, salt, and pepper. Pulse 5–6 times, scrape down the sides, then pulse another 4–5 times until evenly mixed.
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Assemble the Pasties:
- Preheat oven to 350°F.
- Line a rimmed baking sheet with non-stick aluminum foil.
- On a floured surface, roll each puff pastry shell into a 7–8 inch circle.
- Place the rolled-out pastry on a 6-inch dough press. Add 1 tsp of butter on one half, then top with ⅓ packed cup of filling.
- Dampen the edges with water, fold the dough over, and press to seal, forming a half-circle shape. Trim if needed and place on the prepared baking sheet.
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Bake the Pasties:
- Beat the egg and water together to make the egg wash. Brush it over the pasties.
- Bake at 350°F for 1 hour or until the pastry is golden brown and the filling is cooked through.
Notes
- Pork tenderloin adds a tender, juicy texture compared to beef.
- These pasties freeze well. Freeze individually, then vacuum seal in pairs for easy storage.
- Serve warm with a side of mustard or a light gravy for extra flavor.
Nutrition
- Serving Size: 1 pasty
- Calories: 356
- Sugar: 3g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg