County Cork Cornish Pasties Recipe
Recipes for St.
Patrick's Day - Razzle Dazzle Recipes
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County Cork Cornish Pasties
2 large baking potatoes
1 tablespoon bacon grease
1/2 cup chopped onion
1 to 1 1/2 cups water
1 (12 ounce) tin corned beef (not hash)
Salt and plenty of pepper
Pie crust pastry
1/3 cup milk
Peel potatoes and slice into 1/4-inch slices.
In a saucepan heat the bacon grease and slightly sauté the onion. Add
the sliced potatoes and cover with water. Bring to a boil. Reduce the
heat, cover, and simmer until the potatoes are fork tender, about 15
Drain any remaining water, and add the corned beef. Stir well. Slightly
mash some of the potatoes as you stir. Add the salt and pepper. Let the
mixture cool to room temperature.
Roll the pie crust into individual 8- to 9-inch circles. Place 1 cup of
the meat and potato mixture on half of each circle, fold over, and press
the edges to seal. Beat together the egg and milk and brush over the
pasties. Place on a baking sheet. Bake at 350 degrees F for about 45 to
50 minutes or until light brown.
These are good served at room temperature. Makes enough filling for
about 4 pasties.
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