I love Welsh food. It’s so hearty and delicious. Well, this recipe is technically Cornish, but they sell in Wales like crazy! Cornish pasties! This was a very popular meal for the 19th century miners. They could put it in their pocket, take it out and eat a few bites when they were hungry, then put it back in their pocket for later.
I decided to make these for Saint David’s Day as well.
Serves: 4-6 pasties
For the Dough:
– 2 1/4 cup of flour
– dash of salt
– 1 tsp baking powder
– 1/2 cup butter
– 1/2 cup water
For the Filling:
– 16 oz-20oz stew beef or rump roast
– 1 small russet potato
– 1 carrot
– 1/4 cup peas
– 1/4 onion
– dash of garlic salt/powder
1) Preheat oven to 450*F.
2) Chop the onion and cut the beef into small pieces and cook them in garlic salt/powder until the meat is thoroughly browned. Then place in a container.
3) Chop the carrot and potato into small pieces and mix in a bowl. Add in the peas. Set aside.
4) For the dough, mix all the ingredients except for the milk.
5) Divide the dough into 4-6 pieces. Roll out the dough into a circle or oval shape.
6) Brush the dough with milk. Place meat and onions and veggie mix on half of the pasty.
7) Fold the dough over and pinch or fold it closed. Brush it with milk. Make two small slits on top to allow steam to escape.
8) Place in oven for about 10 minutes, then reduce temperature to 350* and cook for about 35 minutes or until edges and top are golden-brown.
9) Let them cool for a few minutes, then enjoy this hand food!