CSA recipe for mid-summer: Cornish Pasties
Growing up in Wharton, NJ, we had the best little locally known shop called Rocky's where you could get these awesome little meat and potato filled pies called pasties (pronounced "pass-tees", not "paste-ees"). Rocky's is still there, but I'm not. Even though my mom sometimes still brings me a pasty or two when she visits, I find myself craving them more often. I love their flaky exterior and slightly peppery taste once you get to the insides. So I came up with my own south Jersey version using turnips I got from my CSA last week. They are pretty easy to make and so tasty. I love them with some ketchup and a side salad. My version is a bit "rustic" and isn't very neat, but I sort of love that about them.
- 1 prepared recipe of pie crust large enough for 2-crust pie
- 1 pound 85% lean ground beef
- 1 large onion chopped
- 1 large potato chopped
- 2 small turnips chopped
- 1/4 tsp salt
- 1/2 tsp pepper
- 2 Tbsp butter divided into six pieces
Preheat oven to 400°. Separate prepared pie crust into 6 equal pieces and roll into circles about 1/4 inch thick. Stir together ground beef, onion, potatoes, turnips, salt and pepper in a bowl. I use my hands to make sure everything is equally distributed. Divide the mixture between each circle of pie crust and fold each over to form a small half circle pocket. Seal the edges of each little pasty and place them on a cookie sheet. Make a small slit on top of each and place a small piece of butter in each slit. Bake at 400° for 50-60 minutes. Remove from the oven and let them sit for a few minutes to cool and then remove from the pan.
They freeze very well, too! Just wrap up the cooled pasties in foil and place in a bag in the freezer. Reheat by placing the foil wrapped pasties in a 350° oven for about 20 minutes.