This Cornish pasty is a cheater’s version, and is quick and easy to make. I do make proper ones, but if I have a pack of puff pastry in the freezer, at some point I will make these. Start by allowing the pastry to defrost. For 4 good sized pasties, I used half a pack.
Cornish Pasties
- 1/2 pound ground beef
- 1/2 chopped onion
- 3-4 chopped carrots
- 3/4 cup beef broth
- 2 tablespoons flour
- salt and pepper to taste
Brown the ground beef with the chopped onion. Season with salt and pepper. Cook until the meat is browned and the onions are clear. Put the carrots in a bit of water and cook until softened (can use the microwave). Add the carrots and beef broth. Cook for a couple of minutes, then combine the flour with enough cold water to make a fairly runny mixture with no lumps. Stir into the meat and broth, cooking until thickened. Allow to cool.
Cut the pastry into 4 equal sections and roll each  into a rectangle, about 8×6. Spread the meat mixture in the middle, then brush water along 2 adjoining sides. Fold into a triangle, and lift upward, crimping the edges together into the traditional pasty shape.
Bake at 400F for about 20-25 minutes, until golden brown. Serve with mashed potatoes and vegetables. If there is any leftover filling, it’s nice on top of the mashed potatoes as a gravy.
