Friday, March 11

Recipe: How To Make Classic Cornish Beef Pasties

My version of Jamie Oliver's classic British hand pies are a year-round favorite on the farm (recipe here).

I'm not sure why, but this recipe for Homemade Cornish Pasties with beef, onion, potatoes, and carrots has been one of the most popular posts on Farmgirl Fare since I originally shared it back in 2012.

What I do know is that these easy to make meat pies taste delicious and freeze beautifully. I defrost them at room temperature and then reheat them in our little convection toaster oven (one of my most useful kitchen purchases ever), but you could probably go straight from freezer to oven. If you're in a hurry or at work, you can gently heat them in the microwave.

They're the perfect thing to have on hand for quick dinners or hot and hearty lunches and taste especially wonderful when served with brown mustard and cold beer. I'm planning to make a double batch and stash half of them in the freezer so we'll be guaranteed to have something to eat when lambing season starts next month!

P.S. Everybody loves Cornish pasties!

1 comment:

  1. My family comes from Cornwall so I'm always looking for a great pastie recipe. One question is why no turnip or rutabaga? All my recipes have turnips or rutabagas.


December 2015 update: Hi! For some reason I can't figure out, Blogger hasn't been letting me leave comments on my own blog (!) for the last several months, so I've been unable to respond to your comments and questions. My apologies for any inconvenience! You're always welcome to email me: farmgirlfare AT gmail DOT com.

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