Cornish Pasties-Finger Food

These look and sound very filling. They also spread our wings a little and add in some veggies we probably wouldn’t normally eat…like turnips and rutabagas.


Around 1lb steak- I used stewing steak, I probably should have used flank but this was less expensive and is still good.

2 large potatoes – use 1 if you can find 2 small turnips to use in this recipe..unfortunately my market didnt’ have any so I substituted with an extra potato

1 large rutabaga

1 egg- beaten

1 large yellow onion

2 tbsp flour

Salt & pepper to taste

2 tbspn vegetable oil

A pack of 12 5″ x 5″ puff pastry sheets.

Heat veg oil in large deep skillet. Cut steak into small, 1/2″ pieces and LIGHTLY brown in pan.

After beef is lightly browned on each side, remove from pan and put aside. Chop onions and place in pan. Saute for a few minutes, stirring often.

Add rutabaga and potatoes–also cut into 1/2″ squares.

Cook over medium heat, stirring occasionally for 3-5 minutes. Add 2 tbspn flour and about 1/4 cup water and stir well. Lower heat just a bit, cover and let simmer for 5-7 minutes.

Once all water is absorbed stir beef back in. Add salt and pepper to taste (I added a little rosemary and garlic for kicks…but just a little!). Do a little taste test before turning heat off to make sure it is seasoned to your liking because after they go in the pastry–there’s no turning back!!

Line 2 baking sheets with parchment paper. Use a slotted spoon to get filling into pastry dough.

Fold over and use a fork to close pastry. Brush egg over top of pasty.

Cook at 350 degrees, until golden and starting to bubble up. If you are using a dough recipe from scratch, they will need to cook longer. Leave pasties on cooking sheet for about 15 minutes before removing. I ate mine with sour cream and they were soooo good. I also had a good amount of filling left over so I froze it for when I want to make another batch!

These are really hearty enough to be a full meal. Any pairing suggestions?



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