By Jessica Hurlbut
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November 19, 2023
The Cornish pasty is a meat pie. Now as a kid, the idea of combining the words pie and meat together seemed like a mean trick. But fast forward thirty years, and Cornish Pasties are a Hurlbut Thanksgiving tradition. Pasties are known and loved throughout Great Britain. It's believed the pasty originated with Cornish tin miners who, unable to return to the surface at lunchtime, could still enjoy a hearty meal. With their hands often dirty from a morning's work, the pasty could be held easily by a "handle" at one end of the thick pastry crust, avoiding contaminating the pie. When laborers immigrated to the United States, they brought the pasty with them; Michigan's Upper Penninsula is also well-known for pasties. Maybe you're like us and you're not a huge turkey fan, or maybe you just want to try something different this holiday. I hope you enjoy this awesome recipe and please email me back if you try it!!! Crust Ingredients: 5 cups of flour 1 1/2 tsp of salt 2 1/2 ounces of shortening 1 stick of unsalted butter (cold) Pie Filling: 1 cup cubed skirt steak 1 cup diced rutabaga 1 cup diced potato 1/2 cup diced onion Seasoning Salt Pepper 4 brown gravy packets 2 eggs beaten Directions: Place the flour, salt, and butter in a large bowl. Using your fingertips, rub the butter into the flour and salt until the mixture resembles fine breadcrumbs. Work as quickly as possible to prevent the dough from becoming warm. Add 2 tablespoons of cold water to the mixture and, using a cold knife, stir until the dough binds together. Add more cold water, 1 teaspoon at a time, if the mixture is too dry. Wrap the dough in plastic wrap and chill for a minimum of 15 minutes or up to 30 minutes. Gather filling ingredients and preheat the oven to 425 degrees. Divide the dough into 6-8 balls and flatten them into 6-7 inch circles with a rolling pin. Place the steak, potato, rutabaga, and onion in a large mixing bowl and combine. Season well with salt and pepper. Divide the meat mixture evenly among each pastry circle and place it on one side.Sprinkle with the gravy packet and brush the edges with the beaten egg. Fold the circle in half over the filling so the two edges meet. Crimp the edges together to create a tight seal. Brush each pasty all over with the remaining beaten egg. Place the pasties on a greased backing sheet and bake for 20 minutes. Lower the oven temperature to 350 F and bake another 20 minutes until golden brown. Serve hot with gravy for dipping. ENJOY!