Best Cornish Pasties Filling Cornish Pasty Omaha Steaks Recipes

CORNISH PASTIES FILLING (CORNISH PASTY - OMAHA STEAKS)

Cornish Pasties Filling (Cornish Pasty - Omaha Steaks) image

From Omaha Steaks Meat Cookbook by John Harrison. This recipe originally included a pastry recipe, but I use refrigerated pie crusts instead to save time. I just unroll them, roll them out with my rolling pin, cut them with a biscuit cutter, and fill with this filling. THIS RECIPE IS FOR THE FILLING ONLY.

Provided by NELady

Categories Meat

Time 15m

Yield 6 Pasties, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb beef tenderloin steak, finely diced
3/4 potato, grated
1 cup carrot, grated, can use sweet potato
1/4 cup onion, grated
1/2 cup frozen peas
1 tablespoon cold water
salt, to taste
pepper, to taste

Steps:

Place the beef, potato, carrot, onion, peas, and water in a mixing bowl, and season generously with salt and pepper; Mix well.
Fill pasty pastry with mixture.

Nutrition Facts : Calories 257.8, Fat 17.9, SaturatedFat 7.2, Cholesterol 53.7, Sodium 64.2, Carbohydrate 8.7, Fiber 1.7, Sugar 2, Protein 14.8

CORNISH PASTIES

Cornish Pasties image

My Great-Aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. Serve with a green salad to make a wonderful meal. -Verna Hainer, Pueblo, Colorado

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

3 cups all-purpose flour
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1 cup shortening
8 to 10 tablespoons ice water
FILLING:
1 pound beef top round steak, cut into 1/2-inch pieces
1-1/2 cups finely chopped onion
1-1/2 cups cubed peeled potatoes (1/2-inch cubes)
1-1/2 cups chopped peeled turnips (1/2-inch cubes)
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
1/2 cup evaporated milk, optional
Ketchup

Steps:

In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes., Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 50-60 minutes or until golden brown. (If desired, pour milk into slits halfway through baking time.) Serve with ketchup., Freeze option: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.

Nutrition Facts : Calories 556 calories, Fat 32g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 864mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.