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Cornish Pasty







So I've committed yet another sacrilege. After previously posting a vegetarian version of Cornish Pasty (remember pronounced Pahs-Tee), I've now gone and used minced (ground beef to you AMER-i-cans).  I used the same dough recipe but a slightly different filling. The only minor correction is divide the dough in half before you roll it out (DUH otherwise you don't have a lid that I talk about later on).

Filling:

1 onion, chopped 
1T olive oil
1 clove garlic, chopped
1/2 lb ground beef (or turkey) 
1/2 c red wine
1 t fresh thyme
1 T Worcestershire sauce
1 medium potato, large dice
salt/pepper

Saute onion and salt in skillet in olive oil until it starts to turn brown. Add garlic and cook until fragrant. Add beef until it starts to brown. Raise the flame and add the wine and thyme. Cook until the wine cooks off. Add the Worcestershire sauce and potato. Stir in and let cool while you roll out the dough.

I was sloppy this time around and didn't adhere to the rectangle shape
I usually double this recipe so that I get enough to make dinner for two nights. Because where do you find 1/2 lb of beef. You don't often. It's just easier to double it and then I totally get my Pasty fix. The dough is quick enough to make ahead of time. I would not recommend doubling the dough recipe. I would make two separate batches. You already have the food processor bowl dirty. Then I have a nice pipping hot dinner in 20 minutes. I remove the filling from the refrigerator for a little while so that it's not ice cold. 

So will I ever make a traditional Cornish Pasty with real chunks of beef. I don't know. The traditional usually has rutabaga in it and I'm not a huge fan.



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