Cornish Pasties & Garlic Brussels Sprouts

Growing up, my childhood best friends’ mother used to whip up huge batches of pasties for dinner for her six kids plus guests….and I fell in love with them. These are such an easy meal to make and I am excited to share them with you!

Cornish Pasties
4 cups flour*
1 Tbs. Sugar
1/2 Tsp. Salt
1-3/4 Cup shortening
1/2 Cup water
1 Large egg
1 Tbs. Vinegar

*To add more fiber to the meal I substituted 1 cup of flour for whole wheat.

Mix together dry ingredients and then cut in shortening. In a separate bowl beat together water, egg and vinegar. Add to flour mixture and stir (you can do this by hand or use a stand mixer). Cover with plastic wrap and refrigerate while preparing filling.

1 lb. lean ground hamburger
1 large potato (shredded or diced)
1 large carrot (shredded or diced)
1/2 cup onion
3/4 Tsp. Salt
1/8 Tsp. Ground pepper
1 beef bullion cube
1/2 cup boiling water

Peel potato and carrot. Shred or dice them and add them to a mixing bowl. Chop onion into small pieces and add to bowl. Add salt. Heat water and dissolve bullion cube. Add to mixture. Stir together.

Preheat oven to 425 degrees F.
Take dough from the fridge and on a floured surface roll out thin circular rounds of dough. Add enough filling that you can still fold the dough in half and seal the edges.

Place pasties on a baking sheet and make slits in the top of the dough.

Place in the oven and cook for 45 minutes. If you want to make these ahead of time you can also refrigerate them until it’s time.

In the last few minutes of cooking you can make a beef gravy to spread over the top. Normally with my big family I would use a pack of McCormick’s Brown Gravy and then make additional to gravy to spread it out. I was going to do that this time but realized it’s now just me, my hubby and little boy so that much gravy was not needed. I ended up only using the McCormick mix this time and it still tasted delicious!

In an attempt to add more fiber to the meal I cooked up some garlic Brussels sprouts. Yum!



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