Colorado Mining Camp Cornish Pasty
A hand-crimped pastry filled with beef, potato, onion, and rutabaga, carried into Colorado's mining towns by Cornish immigrant miners in the 19th century.
- Prep
- 45 min
- Cook
- 60 min
- Total
- 105 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Equipment
- •Rolling pin
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 28
- carbs
- 46
- protein
- 22
- calories
- 520
Instructions
- 1
Cut cold butter into flour and salt until crumbly. Stir in cold water until a firm dough forms.
- 2
Wrap the dough tightly. Chill in the refrigerator for at least 30 minutes.
- 3
Mix diced beef, potato, rutabaga, onion, salt, and pepper together in a bowl.
- 4
Divide the dough into 6 portions. Roll each portion into an 8-inch circle.
- 5
Place filling on one half of each circle, leaving a clean border around the edge.
- 6
Fold the dough over the filling into a D-shape. Pinch and fold the edges firmly by hand to seal.
- 7
Brush each pasty with beaten egg. Cut a small vent slit in the top.
- 8
Bake at 375°F for 50 to 60 minutes until deep golden brown and the filling is tender.
- 9
Let the pasties rest for 10 minutes before serving.
Chef's tips
Chop filling pieces small and even so they cook through completely. Pinch the sealed edges tightly so juices do not leak out during baking.
Storage
Refrigerate baked pasties up to 3 days.
Reheating
Reheat in a 350°F oven for 15-20 minutes; avoid microwaving, which softens the crust.
Common mistakes to avoid
- •Cutting the filling pieces too large, which leaves them raw and hard.
- •Pinching the edges too loosely, which makes the filling leak out while baking.
Serving suggestions
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