Originating in Britain, the Cornish Pasty is a hand pie, usually savory, with a sturdy dough enclosing a filling. These pasties were designed to be a full meal that would hold up in a workman’s pocket until lunch without any protection other than the crust. Cornish Pasties also differ from other hand pies like calzones or empanadas in the fact that the raw filling cooks while the pastry itself cooks, sealing all of the flavors and nutrients inside an edible wrapper. The ratio of ingredients also differentiates this Cornish Pasty Dough from other dough recipes. This recipes creates a Lamb Cornish Pasty Filling.
Traditionally, the Cornish Pasty is filled with chopped up steak, potatoes, carrots, onions, and a touch of seasoning. This Pasty version pays homage to the recipe’s British roots by using lamb instead. i think of it as a hand pie with all the flavors of a Sunday roast, minus the gravy.
If you are a huge lover Cornish Pasty recipes, I have also created a From the Garden Pasty Filling and a Southwestern Pork Pasty Filling that use the same Cornish Pasty Dough. The filling option are almost endless for this delicious English Pub Classic.
Makes: 4 large or 8 small pasties