Cornish Pasties Filling Cornish Pasty Omaha Steaks
Savor the taste of tradition with these hearty Cornish Pasties featuring a filling crafted from Omaha Steaks ground beef and a medley of finely diced rutabaga, potatoes, carrots, and onion. Encased in a buttery, flaky shortcrust pastry, these hand-held savory pies are seasoned to perfection with just the right touch of salt and pepper, with melted butter enriching every bite. A golden egg wash adds a beautiful sheen to the perfectly crimped crust, while baking ensures the filling melds together in a warm, comforting harmony. Ideal for a hearty lunch or dinner, these Cornish pasties are a flavor-packed delight that’s perfect for on-the-go meals or enjoying fresh from the oven. Whether you're exploring British culinary heritage or creating your own cozy fare, this recipe brings rich history and unbeatable taste straight to your table.
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Recipe Information
Ingredients
- 1 batch (enough for 4 pasties) Premade shortcrust pastry
- 1 pound Omaha Steaks ground beef
- 1 cup Rutabaga (or swede), peeled and diced
- 1 cup Potatoes, peeled and finely diced
- 0.5 cup Carrots, peeled and finely diced
- 0.5 cup Onion, finely diced
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the Omaha Steaks ground beef, diced rutabaga, potatoes, carrots, and onion. Mix thoroughly to evenly distribute the vegetables with the beef.
Add the butter, salt, and black pepper to the mixture. Stir well to combine, ensuring that the butter is evenly distributed.
Divide your premade shortcrust pastry into four equal portions and roll each portion into a rough circle about 8 inches in diameter.
Place a generous scoop of the filling mixture onto one side of each pastry circle, leaving a 1-inch border around the edge.
Carefully fold the pastry over the filling to create a semicircle and press the edges together to seal. Crimp the edges tightly to prevent the filling from escaping during baking.
Transfer the pasties to the prepared baking sheet and brush the tops with the beaten egg to create a golden, shiny crust.
Using a sharp knife, make a small slit or two on the top of each pasty to allow steam to escape during baking.
Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and fully cooked.
Remove the pasties from the oven and allow them to cool slightly before serving. Serve warm and enjoy your hearty Cornish pasties!
Nutrition Facts
Calories |
1983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 56.8 g | 284% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 549 mg | 183% | |
| Sodium | 3058 mg | 133% | |
| Total Carbohydrate | 106.1 g | 39% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 22.6 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 265 mg | 20% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3393 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
