Don’t Confuse These For Calzones, These Meat Pies Are Even Better And Perfect For Fall!
Don’t Confuse These For Calzones, These Meat Pies Are Even Better And Perfect For Fall!
Originating in Cornwall, England, the “pasty” is a British staple that made its way over to the U.S. when Cornish miners settled in Michigan in the 19th century, bringing with them their culinary traditions. Consisting of a meat and veggie-packed pocket, the dough is perfectly buttery and flaky – without being overwhelmingly so – and excellent for an on-the-go lunch or snack. The key to the dough is to use both butter and shortening (lard is even better); this gives the dough its rich flavor and flakiness, while still keeping it sturdy and easy to transport. The result is a portable pocket of comfort food that will warm you up and make you feel at home, no matter where you’re enjoying it. Check it out and see for yourself!
Why You’ll Love This Recipe
This recipe is the perfect blend of savory comfort and convenient portability. It’s great for a cozy fall day when you want something hearty yet easy to carry around. The blend of butter and shortening in the dough creates a delightful flakiness that pairs perfectly with the rich and flavorful filling. Plus, it’s a dish with history and tradition that adds a touch of nostalgia to your meal.
Kitchen Equipment You’ll Need
- Food processor (or mixing bowl and pastry cutter)
- Rolling pin
- Baking sheet
- Parchment paper
- Sharp knife
- Fork
- Plastic wrap
Ingredients
Pastry:
- 3 cups all-purpose flour, plus extra as needed
- 2/3 cup ice water, plus extra as needed
- 1/2 cup (1 stick) cold, unsalted butter, cubed
- 1/2 cup shortening or lard
- 1 teaspoon salt
- 1 egg, lightly beaten
Filling:
- 8 oz. ground beef (or skirt steak, finely chopped)
- 1 russet potato, peeled and diced
- 1 small turnip, peeled and diced
- 1 large carrot finely diced
- 1/2 white onion, chopped
- 3 tablespoons unsalted butter, divided
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- Kosher salt and freshly ground pepper, to taste
- Brown mustard, garnish
Step-by-Step Instructions
- In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
- Pulse for 10-15 seconds, or until the mixture is crumbly and butter is the size of small pebbles.
- With the motor running, slowly drizzle in 2/3 cup ice water and pulse until a dough ball begins to form. If the mixture is too dry, add more ice water, 1-2 teaspoons at a time.
- Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
- Wrap dough tightly in plastic wrap and refrigerate for 30-45 minutes, or until chilled.
- While the dough chills, combine beef with potato, turnip, carrot, and onion, and season generously with salt, pepper, thyme, and rosemary.
- Preheat oven to 400º F and line a baking sheet with parchment paper.
- Remove dough from the refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
- Spoon 1/2-2/3 cup beef mixture into the center of the dough, then top with 1/2 tablespoon butter.
- Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
- Seal edges with a fork and repeat with remaining pasties.
- Transfer to the lined baking sheet and brush the tops of the dough with beaten egg.
- Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
- Serve hot with brown mustard and enjoy!
Tips for Success
- Ensure your butter and shortening are cold to achieve the flakiest pastry.
- Don’t overfill the pasties to avoid breaking the dough.
- Use a sharp knife to cut the vegetables evenly for a consistent bake.
Additional Tips and Variations
- Try swapping out ground beef for lamb or chicken for a different flavor.
- Add a pinch of cayenne pepper for a little heat.
- Vegetarian? Replace the meat with mushrooms or lentils.
Nutritional Highlights (Per Serving)
Each serving provides a balanced mix of protein, carbohydrates, and fats, making it a hearty meal option.
Frequently Asked Questions (FAQ)
Can I freeze these pasties?
Yes, you can freeze them either before or after baking. If freezing before, add extra baking time when cooking from frozen.
What can I serve with these pasties?
These pasties pair well with a light salad or a warm soup for a complete meal.
Can I make the dough ahead of time?
Yes, the dough can be made a day in advance and stored in the refrigerator.
Conclusion
These Cornish pasties are a delightful twist on the classic calzone, perfect for enjoying during the fall. Their rich flavors and convenient packaging make them a hit for any occasion. Give this recipe a try and let us know how it turns out. We’d love to hear your thoughts and any variations you created!