Southwestern Pork Pasty Filling
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. This also differentiates this Cornish Pasty Dough from other dough recipes. While not traditional, the flavors of this Southwestern Pork Pasty Filling create a delicious and spicier version of a Cornish Pasty.
Using pork, seasoned with roasted poblano peppers, garlic, onions, Eat Beer Hot Sauce Nor Cal Mole, cheese (goat | cheddar | smoked gouda), and potato (or black bean), all work together, creating a different take on Tex Mex and a Pasty. This filling can also be used to stuff enchiladas, turned into a Pot Pie or so many other dishes.
If you are a huge lover Cornish Pasty recipes, I have also created a Lamb Cornish Pasty Filling and a From the Garden Pasty Filling that use the same Cornish Pasty Dough. The filling option are almost endless for this delicious English Pub Classic.
Makes: 4 large pasties or 8 small pasties
- 1 recipe Cornish Pasty Dough, recipe HERE
- 2 each peppers, poblano roasted, peeled and seeded, then diced
- 1/2 each onion, yellow, large, peeled and diced
- 8 ounce potato, Yukon or Idaho diced
- 4 ounce cheese, such as goat | cheddar | smoked gouda | pepper jack, diced or grated
- 1 tablespoon garlic, clove, peeled and grated
- 1 tablespoon coriander, seed toasted and ground
- 1 tablespoon cumin, seed, toasted and ground
- 1 teaspoon salt, kosher
- 1/2 teaspoon peppercorns, mixed freshly cracked
- 2 tablespoon beer, such as Brown Ale, Pale Ale or Porter
- 1 teaspoon Eat Beer Hot Sauce Nor-Cal Mole available HERE, depending on desired heat level and use
- 1 pound pork, boneless shoulder, cut into small cubes
- 4 tablespoon butter, unsalted preferably European Style, organic
- Follow the Corning Pasty Dough directions. As the dough rests for 30 minutes, prepare the 'Southwestern Pork Pasty Filling' ingredients.
- Over an open flame (on your gas range, BBQ or torch, roast the poblano peppers to blister and char the skin. Roast the peppers on all sides, taking about 4 - 5 minutes total, add them to a plastic bag and seal. Let the hot peppers cool in the bag, trapping the steam, to further cook the pepper, while steaming the skin, loosening it as the peppers cool. Remove the charred skin and seeds, and then dice the peppers.
- In a bowl, add the prepared onions, potatoes, cheese, garlic, ground coriander | cumin, salt, pepper, beer of choice, Nor Cal Mole Hot Sauce if you like a spicier pasty and cut pork. Mix all the ingredients together well.
- Follow the Rolling and Filling directions Corning Pasty Dough directions. To increase the richness of the final pie, add 1/2 – 1 tablespoon of butter to the top of each pasty’s filling before folding over the Cornish Pasty Dough.
- Leaving an edge for the opposite edge to stick to, brush with Egg Wash. Fold the opposite side of the dough over the filling and, making your hand into a cup, lightly press down to remove any air and create a half moon shape. Now pick a pattern to cut air holes into the top of the Cornish Pasty Dough, that are also an identification of the filling type. Pricks of a fork, an X or /// can be used. Place the 'From The Garden' filled pasty onto a silpat or parchment lined sheet tray.
- Refrigerate the pasties for 20 – 30 minutes to chill them, helping to prevent the dough from shrinking during the cooking process.
- Preheat the oven to 400°F | 204°C. Brush the surface and edges with an even layer of Egg Wash. Bake pasties for 45 – 60 minutes, looking for a nice golden brown crust, and a fully cooked, warm filling. (The internal temperature should be around 200°F | 93°C). Allow to cool slightly before serving.
Other Cornish Pasty | Hand Pie Recipes:
