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Cornish Cutting Pie
Cornish Cutting Pie is a traditional English recipe (from Cornwall) for a classic twist on a Cornish pasty turned into a pie, this time with minced (ground) beef allowing the filling to set so it can be sliced easily. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Cutting Pie.
prep time
30 minutes
cook time
10 minutes
Total Time:
40 minutes
Additional Time:
(+2 hours draining)
Serves:
6
Rating: 
Tags : Beef RecipesVegetable RecipesBaking RecipesBritish RecipesEnglish RecipesCornish Recipes
This is another classic Cornish pie. In this case, unusually, minced (ground) beef us used. This means that the contents of the pie solidify, making it easier to slice.
Ingredients:
Pastry for a 22cm (9-in) Double Crust Pie
1kg (2 lbs) Lean Minced (Ground) Beef
2 Medium Carrots, Diced
1 Large Potato, Peeled and Diced
1 Medium Onion, Diced
3 tbsp Butter
3 tbsp plain Flour
250ml (1 Cup) Beef Stock
1 tsp sea Salt
1 Garlic clove, minced
2 tbsp parsley, chopped
1 tsp Dried Marjoram Leaves
Salt and freshly-ground black Pepper, to Taste
Method:
Pre-heat your Oven to 175C (155C fan/350F).
Place a deep frying pan or wok over medium heat. Crumble in the minced beef then pour in just enough water to barely cover. Bring to a boil, reduce to a simmer and cook for 5 minutes, stirring occasionally.
Drain the meat and transfer to a mixing bowl. Use a wooden spoon to break up and clumps of meat to ensure you have a fine texture.
Combine the carrots, potatoes and onion in a small saucepan. Just cover with cold water and bring to a boil. Reduce the heat to a simmer and cook for about 5 minutes, until just tender. Drain the vegetables, but reserve 125ml (1/2 cup) of the cooking liquid.
Melt the butter in another saucepan over medium heat. Scatter over the flour and stir to combine. Cook for 90 seconds to remove the raw taste from the flour then whisk in the beef stock, garlic and herbs. Bring to a simmer and cook for 3 minutes, stirring occasionally. Take off the heat and set aside to cool.
Pour the cooled sauce into a mixing bowl. Crumble in the beef then gently stir in the cooked vegetables. The mixture should be moist but not runny. If too dry, add a little of the reserved liquid from the vegetables. If too wet, scatter over and mix in 1/2 tsp of cornflour (cornstarch).
Take just over half the pastry, roll out and use to line a deep pie dish. Trim the sides of the pastry neatly then turn in the meat mixture and pack down lightly with the back of a spoon. Cover with the other half of the pastry. Crimp the two pastry halves together and cut a steam hole in the top.
Transfer to your pre-heated oven and bake for 45 minutes until the pastry is golden brown.
Remove from the oven and set aside for a few minutes for the pastry and gravy to set.
Cut into thick wedges and serve with steamed green vegetables.
