Cornish Pasties

If you’d like to try your hand at pasty making yourself, here is the classic Pentecostal church cookbook recipe provided by the Gila County Historical Society. Butter can be used in exchange for the shortening, but shortening or lard is used in the traditional version. If you’re not planning to serve 40 of your best friends, use your own favorite savory pastry recipe for the crust.
May 15, 2009

Ingredients

Crust for 40 pasties
  • 3-pound can shortening (calls for Fluffo, but Crisco will probably be fine)
  • 10 pounds flour
  • ⅔ cup salt
  • 1½ shortening cans water
Filling for each pasty
  • 1 cup diced potatoes (raw)
  • ¼ pound cooked ground or diced meat
  • ¼ cup diced onions
  • Salt, pepper

About this recipe

Crust for 40 pasties

Mix salt and flour. Add shortening and when mixed well, add water and knead until well mixed. Divide into balls about fist size, and wrap in bundles of two each in foil. Freeze extras.

Filling for each pasty

Roll dough into oval shape about as thick as piecrust. Place diced potatoes on dough into a pile. Put ground meat on top of potatoes and then put diced onions on top of the meat. Salt and pepper to taste. Pull sides of dough together and pinch together in a seam. Place on slightly greased pan and bake in a 350° oven for 1 hour.

Can be served with a cream or brown gravy if desired.

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Ingredients

Crust for 40 pasties
  • 3-pound can shortening (calls for Fluffo, but Crisco will probably be fine)
  • 10 pounds flour
  • ⅔ cup salt
  • 1½ shortening cans water
Filling for each pasty
  • 1 cup diced potatoes (raw)
  • ¼ pound cooked ground or diced meat
  • ¼ cup diced onions
  • Salt, pepper
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