Post by wilderness on Feb 12, 2017 11:02:02 GMT -5
Just Enough Cornish Pasty
wellenuffalone.blogspot.com/2008/12/just-enough-cornish-pasty.html
The number you can get out of one 9" pre-made pie crust varies according to the size of the muffin tin. If you use a GIANT pan, you will probably get three. I used a small one and got six. I can't fit a Texas-sized muffin tray in my oven....i think I am gonna buy a silicon one and cut 2 cups off.
This recipe can be varied endlessly..the local English Pie shop doesn't even make the traditional Cornish Pasty everyday any more. But they make Spinach and cheese, teriyaki chicken...so go wild. Premade pie crust is really useful, you can use it and make hand pies, fruit pies etc... buy it AFTER the holiday when its cheap and freeze it.
JUST ENOUGH CORNISH PASTY
1 pre-made pie crust
1 can of mixed vegetables drained (8 ounce)
1 ground meat patty (about 4 oz)
1 very small onion, minced (about 2 tablespoons)
½ teaspoon minced garlic
½ teaspoon thyme
½ teaspoon parsley
1 tablespoon oil
FILLING
Saute onion and garlic in oil about 1 minute.
Add crumbled meat and saute until all redness is gone from meat.
Add mixed vegetables, you can pick out beans and corn if you like, traditionally they don't use these. You COULD even leave out the vegetables or use chopped leftovers.
Saute another minute or two, until it loses some moisture, you don't want it too 'juicy', it will make the pies soggy.
ASSEMBLY
Line muffin cups with pie crust.
Leaving some hang over the edges
Add filling, pack down.
Cover with pastry.
Crimp edges with fork.
Poke some steam holes in the top.
Spray the tops with cooking spray.
Bake 350º for 25-30 minutes until they are golden brown.
Turn them onto a cooling rack, and check the bottoms to make sure the pie crust is cooked, if still looks uncooked, put the entire cooling rack back in the oven, it should finish off while the oven cools down.
