Meatloaf wrapped in pie crust, My Cornish Pasty recipe
A great hearty dish to eat during fall and winter
Traditionally Cornish pasties were served to miners in Cornwall England as a satisfying lunch they could eat with their hands. I like to serve mine with brown gravy, and mashed potatoes.
The ingredients you will need are one pound of ground beef, one onion diced, two carrots diced, two potatoes diced, worcestershire sauce, salt, three whole eggs, bread crumbs, and pie dough.
In a pan (a cast iron skillet would work great for this) brown and drain your ground beef. Set aside. Start sauteeing the potatoes, onion, and carrots. Add your ground beef back in. Season with about two tablespoons of worcesterchire sauce. When the potatoes are finished cooking (oftentimes I use left over baked potatoes) allow the entire mixture to cool. Then add two whole eggs to the mixture and enough breadcrumbs to bind the mixture. Mix using your hands. It should have the same texture as meatloaf.
Lay out your pie dough, and cut it into circles with a six inch diameter or so (I usually use a soup bowl for this). Beat the one remaining egg with a tablespoon of water to make an egg wash.To each circle add about half a cup of the ground beef mixture and enclose with the pie dough making half circles. Crimp the edges with your fingers or a fork and brush each pasty with the egg mixture. Bake in a 350 degree oven until golden brown.
I consider this a comfort food; a pretty basic turnover. It doesn't taste like American meatloaf but it basically is a meatloaf wrapped in a pie crust I also have substituted breakfast sausage in place of ground beef for a little bit of variety. They will hold well for a long time and can be reheated very easily.
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