Pastie (Cornish Meat Pie)

Brooke's Recipe

I was watching Anthony Bourdain's "No Reservations" on TV and he visited a cafe in Montana that served meat pies called Pasties.  My husband couldn't stop talking about how good they looked, so last night I decided to try and make him one. Basically it is a pastry shell stuffed with meat, onions, potatoes and spices, and then baked or fried and smothered in beef gravy. Tradition claims that the pastie was invented in Cornwall, England in 1749 as lunch for coal miners to eat under ground.  Here is my 21st century twist.... to eat above ground.

Ingredients:

1 can of Pillsbury Grands biscuits
1 lb of cubed stew beef
1 large yellow onion
1 package of refrigerated diced hashbrown potatoes
1 teaspoon of curry powder
1 teaspoon of nutmeg
1/2 teaspoon of cayenne
Salt and Pepper
2 tablespoons olive oil

For Brown Gravy:
1 can of beef stock
1 to 2 tablespoons of corn starch


Preheat oven to 350 degrees.  Open the can of biscuits and combine them into one big ball of dough with your hands.  Divide into 4 equal balls.  Set Aside

Chop onions and cut steak into smaller 1 inch pieces.

In a large saucepan over medium heat add olive oil and saute onions. After 5 minutes add diced hashbrown potatoes and lower heat to medium low and cover.  When the potatoes are soft, add steak.  When steak is cooked to your liking, remove the pan and set aside.

Roll out each ball of dough into a large circle like a pizza.  Place about 2 tablespoons of the meat mixture in the center of each dough circle.  Fold the edge of the dough over the meat mixture until you have a half moon shape.  Then press a fork down on the edges to bind the dough together. Continue making the other pasties the same way.

Carefully transfer the pasties onto an ungreased baking sheet and bake until golden brown. 

Meanwhile prepare the gravy by heating 1 cup stock in a saucepan over medium heat. Combine the cornstarch with the other cup of stock until  incorporated, and then add it to the pan.  When it comes to a boil, it should thicken up. If you like it thicker, continue to add cornstarch to a small amount of water and then add to the gravy until you get your desired thickness.

Transfer the pastie to a plate and pour the gravy over top.

As a side note, the spices I used gave it a Moroccan flair.  You can use any spice you like.  Or none at all and it will still be just as good.