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Cornish Pasty Pie
Cornish Pasty Pie is a traditional English recipe (originating in Cornwall) for classic pie-sized version of the traditional Cornish pasty. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Pasty Pie.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Additional Time:
(+50 minutes cooling)
Serves:
8
Rating: 
Tags : Beef RecipesBaking RecipesCake RecipesBritish RecipesEnglish RecipesCornish Recipes
This would have originally been the farm version of a Cornish pasty, a pie intended to serve several people (6-8 in this case). Using the same basic dough and filling as a traditional Cornish pasty, however. For this you will need a baking dish about 5cm (2 in) deep and 20cm (8 in) in diameter. As with a Cornish pasty don't cube or dice the vegetables, instead slice into chips. Don't use minced meat, use a decent piece of beef and cut into small pieces.
Ingredients:
335g (12oz)
rough puff or
pasty pastry (ie made from 335g flour)
335g-390g (12-14 oz) beef skirt, cut into little pieces. NEVER ever use minced beef.
1 Swede (Rutabaga), peeled and chipped small
2 Leeks, sliced finely
1 Onion, coarsely chopped
3-4 large Potatoes, chipped like the swede
1/2 bunch Parsley, chopped
Salt and freshly-ground black Pepper, to taste
flour for rolling and dredging.
Method:
Begin by preparing the pastry according to the rough puff or pasty pastry recipes. Take just less than 2/3 of the pastry and roll out until large enough to cover the lip, sides, and base of your baking dish. Press the dough into the corners of the dish then trim off any excess and add to the rest of the dough.
Pre-heat your oven to 220°C (200°C fan/430F).
Now begin the layering process. Add a layer of the swede to the base of the dough, then half of the potato. A little seasoning.
Then the leeks and the remainder of the potato.
A little more seasoning then carefully cover with the beef skirt, then the onion and parsley. A little more seasoning. Your Pie needs to be really full. Note that the filling will come up well above the lip of your dish. That's fine you'll cover with the remainder of the pastry to enclose.
Dredge over the filling with plain flour. Now roll out the remainder of the pastry. Lift with your rolling pin and drape over the filling. Level out the edges and trim so everything is even. Press together and crimp together the top and bottom crusts, just as you would a normal pasty. Once you've crimped the two pieces of pastry together, cut a slit in the centre of the top pastry to allow steam to escape. You can brush with milk or egg ti glaze if you wish.
Transfer to your pre-heated oven and bake for 10 minutes to set the pastry. At this point reduce the heat to 190C (170°C fan/375C) and bake for a further 80 minutes, until the filling ingredients are baked and tender.
Remove from the oven and allow to cool for 10 minutes. Sit the pie on a large plate then place a plate on top. Quickly flip the pie so it falls out onto the top plate. Remove the tin then put the second plate on the bottom. Flip over again so the pie now sits on the bottom plate. Set aside for 45 minutes for the flavours to meld.
Serve sliced into wedges.
