Hello Lovelies and Happy Mother’s Day!

It’s been a crazy week. I’m still healing from the ear infection that took me out last week and am exhausted, but I really wanted to share the next recipe in Cooking around the World.

This is a Cornish Pasty. I was unaware that pasties were available anywhere other than the Upper Peninsula, but it turns out that Irish and Cornish missionaries brought these meet pies to Montana as well as Michigan.

The filling for these pasties is deceivingly simple. It’s just round steak, golden potatoes, onion, salt and pepper. You don’t even have to cook it before wrapping it in the pie crust. Just make sure everything is chopped to bite size pieces.

Which reminds me, I don’t make pie crust anymore. My hands no longer have the ability to knead butter and flour into the perfect dough, so I just use a Pillsbury pie crust. But if you have the inclination, I bet your pasties will be that much better.

Because I use ready made pie crust and don’t roll out individual circles for each pasty, they aren’t half moon shaped. Instead I somehow end up with funky football shaped pasties after I close all the edges. Then I brush them with an egg wash before baking to get them golden brown.

The dough cracked a little bit while baking, but it doesn’t seem to have affected the taste. Next time I will put wax paper on the baking sheet for easier cleanup, but no big deal. We topped ours with brown gravy that I made with beef broth and onion soup mix

Butte, Montana Cornish Pasties

Ingredients

• 2 ready-made pie crusts
• 10 oz. Beef Round Steak, cut into 1-inch cubes
• 10 baby golden potatoes, cubed
• 1 small onion finely diced
• 1 egg beaten
• Kosher salt
• Freshly ground black pepper
• Gravy for serving

Directions

1. Toss the meat, potatoes, onion, salt and pepper together in a large bowl.
2. Roll out your pie crust into 2 thin circles. Slice each circle in half.
3. Mound the beef, potato, and onion in the center of each dough crescent.
4. Fold over the dough like you’re swaddling a baby. Pinch any edges to seal.
5. Place the pasties on a baking sheet about one inch apart. Brush the tops with a beaten egg.
6. Bake the pasties at 350°F oven for about one hour.
7. Serve immediately with brown gravy.

I think the biggest difference between these and Michigan pastors is the lack of turnips in this filling. They were really good though. I recommend making them on a weekend.

Kristie