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Beef Cornish Pasties
Leftover cooked beef roast, chopped fine
Leftover cooked vegetables from beef roast (carrots & potatoes), chopped fine
1/2 small onion, chopped fine
Poultry seasoning to taste
Leftover cooked beef gravy, warmed
Prepared pie pastry (or make homemade)
Flour (for dusting & rolling)
Salt & black pepper to taste
In a large bowl, combine the meat, vegetables, onion and poultry seasoning to taste. Add enough warmed beef gravy to moisten. Using a small amount of prepared pie pastry, form a ball. Lightly flour a cutting board and roll pie pastry into an 8" circle. Place a large spoonful of meat mixture on the pastry circle; fold over, seal and crimp the edges. Use a knife to cut small slashes on top of pastie, but do not cut through to the bottom. Place pastie on a lightly floured cookie sheet; sprinkle with salt and black pepper to taste. Repeat process with remaining pie pastry and meat mixture. Bake at 350-degrees F for about forty-five minutes, or until pasties are lightly browned. Remove from cookie sheet; allow to cool on wire racks. Serve.
Trivia: A pastie is a baked pastry, a traditional variety of which is particularly associated with Cornwall, England. It is made by placing an uncooked filling, typically meat and vegetables, on one half of a flat shortcrust pastry circle, folding the pastry in half to wrap the filling in a semicircle and crimping the curved edge to form a seal before baking. [Data Source: Wikipedia].
*Beef Cornish Pasties images: David Johnson (2007). Used under the GNU Free Documentation License and the Creative Commons Attribution-Share Alike 3.0 Unported license. Click on image to view larger size in a new window.
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