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Cornish Pasties

(recipe, Emily Franklin)

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I will say right off that you can make this easy, short-crust pasty dough recipe in the same amount of time it takes to use far inferior, pre-bought dough. That said, if you have some pizza dough and feel that you must use it up, go for it. I know it's not technically Cornish, nor is it as flaky as the one below, but it would work.


    1. ½ cup cold butter, cut into pieces
    2. 1 cup all-purpose flour (wheat, white, or a combo — your call)
    3. 3 Tbsp. very cold water, plus more as needed (I used directly from the tap, but it's winter. In summer, use iced.)
    1. 1 lb. ground meat (lean beef or buffalo)
    2. 1 onion, chopped
    3. Dot of butter
    4. Salt and pepper
    5. 1 cup or more mashed potato (you might also mash a rutabaga, but potato is easier to come by)
    6. Handfuls of peas, corn, or other small veggies
    7. 1 egg, beaten, for sealing the pasty


    1. Make the dough: Cut the butter into the flour until crumbly. Add the water. Form the dough into a ball. Keep the ball in a cool but not cold place — the windowsill in your kitchen, for example.
    2. Make the filling: Sauté the meat and onion in a pan with the dot of butter and some salt and pepper. Turn off the heat when the meat is cooked through and the onion is transparent.
    3. Preheat the oven to 350 degrees.
    4. Assemble the pasties: Roll the dough onto a floured surface until about ¼-inch thick. Using a saucer or small plate as your guide, cut circles from the dough. (I made five, though this recipe is probably best used for four portions.) Arrange a thinnish layer of mashed potato in the center of each circle. Top with thawed frozen peas and/or corn. Add a layer of meat and onions. Top with another layer of potatoes to act as glue so everything doesn't spill out. Brush the edges of the circle with the beaten egg. Bring the edges up to the center of the circle and crimp or press together firmly, folding over as you go.
    5. Bake for about 35 minutes or until the pasties are golden brown.


    The nice thing about these is that you can stuff them with anything, as long as you use some mashed something to lock it all in. I've tried mashed carrots, mashed cauliflower (which Adam loved but the kids didn't), and leftover sweet potato from Thanksgiving. In fact, a lovely American pasty would be to layer cranberries, stuffing, sweet potatoes, and turkey. Culinate editor's note: For smaller portions, or for an appetizer version of this dish, use a regular drinking glass to cut out the dough circles and make about 18 dumpling-size pasties. Bake at 350 degrees for 25 minutes, or until the dough has browned evenly.