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We went to the Scottish Games this last weekend and had a grand, bloody hot time! Saw Scottish Country Dance friends, 22 massed bagpipe & drum bands playing together on the field, lots of contemporary Scottish bands, Scottish cattle and LOTS of wonderful Scottish doggies! It was hot but enjoyable. I made a pasty to take that turned out wonderful. It is a keeper.

Scottish/Cornish Pasties

Dough:

Makes about 9 8″ circles

3 C all-purpose flour
1/4 tsp sea salt
1/3 C unsalted butter, chilled
1/3 C lard
4-6 T ice water
egg, separated

Combine dry ingredients, add butter and lard and cut in with knives or a pastry cutter. Sprinkle with the ice water and mix into a dough ball. Roll out on a floured surface to 1/4″-1/8″ and cut 8″* circles. Place circles between wax paper in a plastic baggie and place in the fridge overnight or until chilled very well.

Filling:

1 lb, ground meat
1/3 C yellow onion, finely chopped
1/3 C potato, peeled and finely diced
1/3 C carrot, peeled and finely diced
1-2 tsp “Better that Bouillon Beef Flavor”
sea salt and freshly ground pepper to taste
3-5 sprigs fresh thyme

Sauté onion and ground beef until done. Add salt, pepper and beef bouillon. Mix well and set aside. Parboil potato and carrot in boiling water until tender. I used a strainer and dunked the diced potato and diced carrot separately until they cooked and then drained them separately.

When ready to bake, preheat oven to 425 degrees.

Separate egg into two bowls, one for the yolk and one for the white. Whisk each bowl. Place a circle of dough on a floured surface and put about 2 T of filling in the middle. Layer maybe 1 T of the meat/onion mixture, some carrot, some potato and then 1/4-1/2 tsp thyme. Brush half the edge with egg white and fold the dough over the filling. Press the edges and brush with more egg white on the top edge. Fold the edges to make a pattern. Place on a slightly greased baking sheet or a non-stick baking sheet. Brush the top with the egg yolk and bake at 425 for about 15 minutes and turn down to 375 and bake for about 30 minutes. Cool on a wire rack. These can be frozen or placed in the fridge and heated in a small toaster oven.

*I used a 6″ diameter large can, cut out both ends and used as a cutter. Chilled the circles and rolled them out to 8″ when I was ready to bake the pasties.

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1 Comment

  • At 2009.07.29 23:24, Greyfox said:

    Until you have listened to 1,000 bagpipes play Amazing Grace, you haven’t heard it! It truly is amazing… The Scottish/Cornish Pasties are also amazing. The crust melts in your mouth and the filling is savory and so tasty. A true wonder. I have a hard time eating only one.

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