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Trevethan Cornish Pasties

Golden crusts stuffed full of meats and vegetables in the traditional Cornish style.

Course Main Course
Cuisine Cornish
Prep Time 30 minutes
Cook Time 1 hour
Steaming Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Author Ethel Trevethan

Ingredients

  • 1 1/2 lbs round steak, cut into bite size pieces can use skirt steak
  • 1/2 lb boneless pork chops, cut into bite size pieces
  • 2 large onions, chopped
  • 2 swede or rutabagas, thinly sliced
  • 6 medium potatoes, peeled and thinly sliced
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp parsley, chopped - optional and to taste
  • 6 Ready-made piecrusts

Instructions

  1. Preheat oven to 375 degrees

  2. Mix salt, pepper, and parsley into steak; add pork chops.  

  3. Fold pie crusts in half and place back- to- back in a pie tin or pie plate. Put about 2 cups of filling ingredients inside each folded crust on one half - enough to make a nice, fat pasty, leaving about 1 inch of crust around the edge for crimping. 

  4. Press crust edges closed.  For the traditional thick edge roll the pressed edge over and crimp.

  5. Carve initials into crust or use crust trimmings to add initials to top of pasty. Bake two to a tin back-to-back for one hour.

  6. Remove from oven and wrap each pasty with aluminum foil.  Wrap individually in a small, clean towel.  Let them steam for one hour.

  7. Tear end off foil, spread ketchup on the pasty as you eat it, and enjoy!