Cornish Pasties

cornish pasties

Cornish Pasties

I grew up eating Cornish Pasties.  My grandmother’s ancestors came from Cornwall, England, where pasties are thought to have originated.  She also grew up on the Minnesota Iron Range, where they were also a common meal.  Pasties were a hearty and satisfying lunch for wives to send with their miner husbands.  The crust acted as an insulator and kept the insides warm, and he could eat it by holding it in his hands.  Nearly 100 years later, I’m still making them for my family.

Making pasties is not a quick process.  The chopping of the veggies and dough preparation can turn it into an all-afternoon project.  However, you can make many of them at once.  I make a double or triple batch so I can enjoy pasties all winter long.  Cook them partially (about halfway) and freeze for later.

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Cornish Pasties
 
Ingredients
  • Cornish Pasty Crust Recipe
  • 2 C. flour
  • 1 tsp. salt
  • ⅔ C. lard or vegetable shortening*
  • 2 Tbsp. butter
  • 6-8 Tbsp. ice water
  • Cornish Pasty Fillings
  • 1½ C. minced onion
  • 3 C. diced potato
  • 1½ C. sliced carrots**
  • 1-1/2 lb. beef steak, cubed (sirloin or round)***
  • 1-1/2 lb. pork steak, cubed***
  • Parsley, chopped (fresh)
  • Salt and pepper to taste
  • Butter wedges
Instructions
  1. For Crust: Mix dry ingredients together, then add shortening bit by bit until mixture becomes mealy. Add ice water one tablespoon at a time until a dough has been formed. This makes enough dough for three large pasties or four medium-sized pasties. Form dough into a ball and cut into three or four equal sizes. Roll out each ball and then add pasty fillings below.
  2. For Filling: On top of the dough that you’ve just rolled out, layer minced onion, potatoes, carrots, beef steak, pork steak, parsley. Add a couple butter wedges and season with salt and pepper.
  3. Fold the top of the pasty dough over the filling ingredients and seal the edges (mine was not fancy, but if you’re a skilled pastry chef you can do fluted edges).
  4. Bake your pasties at 425 degrees for 15 minutes, then turn the heat down to 375 degrees and cook one hour more. If you’re going to be freezing them to eat later, cook for 45 minutes instead of an hour. When ready to cook, heat them for about a half hour at 375 degrees.
  5. *The original recipe that my grandmother used called for lard, but I substitute Crisco.
  6. **Many other traditional pasty recipes call for rutabaga or turnip, but we’ve never used that. It was a recipe that my grandmother handed down to my mom, and now to me.
  7. ***For me, packs of beef and pork sirloin came in 1-1½ lb. packages. That was enough for a double recipe of pasties, or save half and freeze to use later.

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I originally posted this recipe here:  Homemade Cornish Pasty Recipe

Homemade Chili

homemade chili

This Homemade Chili Recipe is from my dad.  It’s super-easy and good for busy weeknights since it’s basically a pantry-to-table recipe.

Frugal Tips:  Keep a grocery price book so you know when pantry-staples like tomato soup and beans are at their lowest price – then stock up!  Save by buying a 3-4 month supply when prices hit rock bottom.

Homemade Chili
 
Ingredients
  • 1 lb. ground beef
  • 1 large onion, diced
  • 3 cans tomato juice (5.5 oz each)
  • 2 cans tomato soup
  • 2 cans chili beans with sauce
  • 1 tsp. cumin
  • 1 Tbsp. chili powder
Instructions
  1. In a large pan, brown ground beef with onion. Drain. Add remaining ingredients and heat for an hour on low until flavors have melded together.

Stuffed Pepper Soup

stuffed pepper soup

It’s been over a week since I’ve posted here on Frugal Bites… I’m having withdrawal!  It’s not because I haven’t been cooking.  It’s mainly because everything I’ve been cooking has been pretty boring, or recipes I’ve already shared with you.  However, last night I made a wonderful Stuffed Pepper Soup.  I came here right away to record the ingredients and instructions before I forgot, since it was one my husband said, “Definitely make that again!”

Stuffed Pepper Soup

1 lb. ground beef
1 large onion, diced
1 green pepper, diced
1 28-oz. can diced tomatoes
1 8-oz. can tomato sauce
1 1/3 C. beef broth (this made a thick soup. I’d bump it up to 2 C. if you like your soup thinner)
2 C. cooked brown rice
1 Tbsp. Worcestershire sauce
1 tsp. garlic powder
Salt and fresh cracked black pepper to taste

In a stock pot or dutch oven, brown the ground beef with the onion and green pepper.  Drain.  Add tomatoes, tomato sauce and broth.  Simmer for 10-15 minutes.  Add cooked rice, spices and Worcestershire sauce.  Heat through and serve.  Top with cheese if desired.

 

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