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Jet's Cornish pasties

Ted says:
The "Jet" of the title was my mother. She was an expert in stretching what little we usually had in our cupboards to make an economical and tasty meal. Poor as we were, we never went hungry. She used a standard shortcrust pastry for her version, but I have substituted puff pastry.

The original Cornish Pasty was made totally of root vegetables, with, at best, some left-over roast meat ground or chopped fine. This version uses hamburger.

Ingredients:
(Makes 10 - 14 pies.)

  • 1 397 g. packet Tenderflake frozen puff Pastry
  • ½ lb lean hamburger
  • ½ onion chopped fine
  • ½ cup grated raw carrot
  • ½ cup grated raw rutabaga
  • ½ cup grated purple top turnip
  • ½ cup grated raw parsnip
  • ½ cup potato grated
  • ½ tsp salt
  • pepper and garlic powder to taste
  • ½ tsp poultry seasoning.
  • 1 beaten egg

Directions:
(Preparation: 40 Minutes. Cooking: 30 minutes)
  1. Thaw frozen puff pastry according to package directions.
  2. Pre-heat oven to 400 deg.
  3. Roll out each of the two blocks of pastry into as large a sheet as you can.
  4. Using a saucer or a soup bowl as a template cut out 5" circles of dough. By re-kneading the scraps, you should be able to get about 12-14 circles from the two blocks of dough.
  5. Set pastry circles aside.
  6. In a bowl, add all the vegetables, grating and adding the potato next to last, followed by the salt to minimize browning of the potato.
  7. Add the meat (Tip: For best results there should be about twice as much vegetales as meat)
  8. Knead the whole mixture thoroughly with your hands.
  9. Place a pastry circle on a flat surface.
  10. Close to the centre of the pastry circle, on one side of the circle, add a dollop of the meat/veg mixture (about 2 tablespoons full).
  11. Brush a little egg onto the edge of the half-circle containing the meat.
  12. Fold the other half of the circle over the top to form a semi-circular envelope containing the mixture, and press the two edges together. Crimp them firmly with the tines of the back of a fork.
  13. With the same fork, make 3 or 4 airvents in the top of the pasty.
  14. Place pasty onto a large cookie sheet lined with parchment paper.
  15. Repeat process for all the remaining pastry circles.
  16. Brush the tops of the pastry envelopes with a little egg or milk to aid browning.
  17. Place the pasties on the cookie sheet into the 400 deg oven and cook for 30 minutes.
  18. Allow to cool a little before serving.
Variation:
A quicker and easier way to assemble these is to make them more like sausage rolls. It also saves dough.

  1. Roll out the dough as above, but into rectangles approximately 12" tall x 10"m wide.
  2. Divide the 12" into three 4" strips, then cut each strip in half to form six 4" x 5" rectancles.
  3. Take a small handful of the filling (about a tablespoonful) and roll it out intoa tube about 4' long
  4. Place the tube along the 5" edge of one of the dough rectangles
  5. Brush the other three edges with beaten egg.
  6. Roll up the tube into the pastry and crimp the ends with a fork
  7. Place pasty rolls onto a large cookie sheet lined with parchment paper
  8. Brush the tops of the pastry rolls with a little egg (or milk) to aid browning.
  9. Place the pasties on the cookie sheet into the 400 deg oven and cook for 30 minutes.
  10. Allow to cool a little before serving.

These are good hot or cold, and perfect for a bag lunch.

If you have left-over meat/vegetable mix, wrap it in plastic film and refrigerate it. Fry it up as patties for breakfast tomorrow.

If you have left-over dough, re-knead it, roll it out, spread the surface with raspberry or strawberry jam, roll it up, and cut pinwheels from it. Place them on a cookie sheet and bake in the oven for 30 mins.(There is no left-over dough from the Variation version)

Contributed by Ted.