Thursday, October 23, 2014

English (Cornish) Beef Pie

English (Cornish) Beef Pie
(4 servings)


¾ lb. Beef Steak (your choice), coarsely chopped/diced
2 medium Potatoes, peeled & coarsely diced
1 small Rutabaga, peeled & coarsely diced
1 small Parsnip, peeled & coarsely diced
1 small Yellow Onion, finely chopped
As needed Salt & Black Pepper
1 recipe Cornish Pie Pastry


In a large bowl, toss together the filling ingredients (raw) and set aside.  Flour a flat surface, divide pastry into 4 equal portions and roll out into a circular shape to about a ¼ inch thickness.  Spoon filling into ½ of the circle, leaving room to crimp edges of pastry together.  Season filling with some salt and pepper, add a couple pats of butter and sprinkle with a bit of flour.  Moisten edges of pastry with some water, add fold the pastry over to cover the filling.  Press firmly to seal, roll edges upward and crimp to form a tight seal.  Brush pasty with some egg wash or milk.  Cut a one inch slit in the top to vent pastry while cooking.  Place pastries on a greased baking sheet and place in a pre-heated 425 degree oven for 20 minutes.  Then turn oven down to 325 degrees and bake an additional 40 minutes.  If they start browning too quickly, loosely cover with a bit of foil.  Let pastries rest for 15 minutes before serving.

Note:               You can adjust the filling ingredients
                        to meet your personal taste.

Ideas for Future Efforts

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