The pasty. It’s originally from Cornwall in Southern England and is a favorite of my Dad’s family. My great-grandmother would make them, and is one of the dishes my grandfather will talk about whenever we talk about food.
There is a long history of the pasty that is easily found across the internet, but one in particular stands out – the Cornish Pasty Association and their effort to ensure the Cornish Pasty stays the Cornish Pasty. You can read about them here: Cornish Pasty Association.
Simply, the Cornish Pasty is a short-bread filled with cubed meat, potato, turnip, onion, seasoning, and baked until golden brown. The bread is savory and sturdy, allowing for people to pick them up and eat them without falling apart or breaking. Miners would put them in their pocket and go to work.
So, this recipe is NOT a Cornish Pasty. It is based on the pasty and one way we will use roast, potatoes, and carrots as left overs. They are quite quick to make and a different way to eat left overs of our pot roast recipe.
Hope you enjoy this wonderful dish and our take on the Cornish Pasty.
Kortney
P.S. I’ve included the roast recipe below the pasty dough recipe for quick reference.
Pasty made from left over roast
Ingredients
Pasty
- 3 Cups All purpose Flour
- ¾ tsp Salt
- 1 Stick Kerry Gold Salted Butter
- 1 Large Egg Beaten with 4 tbsp water
Equipment
- Mixer
- Large Bowl
- Small Bowl
- Cooking sheet
- Parchment
Instructions
- Preheat Oven to 400 °F
- Sift flour into a large bowl
- Add salt to the flower and mix well
- Cut in butter and mix until grainy
- Add egg and water mixture and mix until the dough is cohesive
- Separate dough into equal sized balls
- Wrap with parchment and put in the fridge to chill while oven is heating up
- Once the oven has preheated, take dough out of fridge and roll out into 6 to 8” discs
- Add heaping amount of filling (see pot roast recipe) with left over roast, potatoes, and carrots onto the center of the pasty.
- Fold one side of the pasty over to the other side of the pasty and crimp like a pie crust.
- Score a side of the pasty to allow for the steam to escape while baking
- Put into the oven and cook until golden brown and center is reheated through. About 20-25 minutes.
Notes
Old Fashioned Chuck Roast
Ingredients
- Chuck Roast Our roast was about 2 1/2 LBS
- 3 Large Baking Potatoes Add more or less to your liking and comparable to the size of your roast
- 2 Large Carrots
- ½ Each Red Onion
- ½ Each Sweet Onion
Seasoning
- Worcestershire Sauce
- Kinder Prime Rib Seasoning
- Rubbed Sage
- Ground Thyme
- White Pepper
- Granulated Garlic
- 2 Cups Beef Broth This maybe more or less depending on the amount of food in the dutch oven
Equipment
- Cast Iron Dutch Oven
Instructions
- Preheat grill to 225 °F
- While grill is preheating, coat the roast in Worcestershire sauce and season with Kinder Prime Rib season, rubbed sage, ground thyme, white pepper, and granulated garlic.
- Once the grill has reached 225 °F, place the chuck roast on the grill and prep the wood chip pan with mesquite wood chips, light the wood chips and cover with the lid. Cook the roast until an internal temp of 145 °F has been reached
- Once the chuck roast is close to 145 °F internal temp, prep the veggies by slicing potatoes into 1" cubes, slice carrots, and thickly slice red and sweet onions. Layer on the bottom of the dutch oven.
- Add the beef broth. You want to add just enough to cover the bottom 1/4 of the pot. Everything will slow cook and add liquid. You may need to add more or less depending on the amount of food you are cooking. Mix well. Add Chuck Roast on top of the veggies and cover
- Turn the grill up to 300 °F and slow cook until the meat is fall apart and the veggies are tender
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