Cornish Pasties

Indulge in the delightful taste of Cornish Pasties, a savory dish with a rich history that hails from a charming cafe in Butte, Montana. Nellie Rader from Emmett, Idaho, shares her treasured vacation memory where her family encountered this Welsh specialty and was captivated by its deliciousness. The cook’s generosity in sharing the recipe made it a cherished addition to their culinary repertoire.

INGREDIENTS:

• 1 pound beef sirloin tip steak, diced
• 3 medium potatoes, peeled and diced (3 cups)
• 3 green onions with tops, thinly sliced
• 1 teaspoon salt
• ¼ teaspoon pepper
• Dash nutmeg

PASTRY:

• 4 cups all-purpose flour
• 2 teaspoons salt
• Pinch of baking powder
• 1 cup shortening
• 2 tablespoons butter
• ⅔ cup cold water
• 1 egg, lightly beaten
• 1 tablespoon heavy whipping cream

PREPARATIONS:

1. In a large bowl, combine the diced beef, potatoes, green onions, salt, pepper, and a dash of nutmeg; set the filling aside.
2. For the pastry, in another large bowl, mix the all-purpose flour, salt, and baking powder. Cut in the shortening and butter until the mixture resembles coarse crumbs. Gradually add cold water, tossing with a fork until a dough ball forms.
3. Turn the dough onto a lightly floured surface and divide it into 12 pieces. Roll each piece into a 6-inch circle. Moisten the edges of each circle with water. Place about ½ cup of filling on one half of each circle. Fold the other half over the filling and press the edges together with a fork to seal.
4. Cut several slits on the top of each pastry. Place the pastries on a baking sheet. In a separate bowl, combine the beaten egg and heavy whipping cream; brush this mixture over the top of each pastry.
5. Bake the pasties at 400°F for 15 minutes. Then, reduce the oven heat to 350°F and continue baking for 40-45 minutes or until the pasties turn golden brown.

COOK TIME: 55 minutes (Prep: 30 minutes, Bake: 25 minutes)

YIELD: 12 servings

SPECIAL INSTRUCTIONS:

• To prepare the pasties ahead of time for a smaller gathering, freeze the unbaked pasties on baking sheets until firm. Afterward, wrap and store them in the freezer. When ready to bake, defrost the pasties and bake them according to the directions above.

TIPS:

• To fully appreciate the history of Cornish pasties, imagine the miners holding one tip of the pasty in their dust-covered hands and discarding the last bit as they worked in the mines.

In conclusion, Cornish Pasties bring a flavorful piece of history to the table, thanks to Nellie Rader’s cherished memory from the Game Keeper Cafe in Butte, Montana. With the Welsh heritage of this dish, it continues to captivate taste buds with its savory combination of diced beef, potatoes, green onions, and a dash of nutmeg.

The pastry, a blend of all-purpose flour, salt, baking powder, shortening, butter, and cold water, encases the flavorful filling, creating a delectable handheld meal. After rolling the dough into circles and assembling the pasties, they are baked to golden perfection, resulting in a hearty and satisfying treat for all.

In the mining communities of Montana, such as Butte, Cornish pasties were favored by copper miners who could conveniently enjoy them while covered in dust from the mines. The ingenious method of holding one tip of the pasty with their dirty hands and discarding the last bit while working made it a practical and cherished meal.

Whether savoring these pasties as a family meal or making them ahead of time for a small gathering, their hearty flavors and fascinating history make them an appealing choice. Freezing the unbaked pasties allows for easy preparation and baking whenever desired, making them an ideal option for a delicious and convenient treat.

Embrace the tradition and flavors of Cornish Pasties and indulge in this delightful dish with its rich heritage. Nellie Rader’s encounter with the Game Keeper Cafe in Butte, Montana, serves as a reminder that great culinary experiences can be found in the most unexpected places.