Pasties are a traditional cornish hand pie made popular in the mining and timber towns of early America. Most often containing beef or pork along with root vegetables like rutabaga, potatoes, and carrots pasties were something that could easily be prepared and carried to work for a filing lunch on the job site. In the U.S. they are most commonly found in Minnesota, Wisconsin, and other northern states.
A quick and easy way to make these at home as a filling meal is to start with canned corned-beef hash. Add to the corned beef diced carrots, rutabaga, and onion for a quick and easy meal. The critical task is to dice the added veggies as small os the potatoes in the hash you are using so that everything cooks evenly.
Speedy Corned-Beef Pasties
CATEGORIESdinner, classic, beef, corned beef, handheld, portable, recipe
- 2 cans (15oz) Corned Beef Hash
- 1 rutabaga, diced fine
- 3 medium carrots, diced fine
- 1 medium onion, diced fine
- 4 sheets refrigerated pie dough (any brand, even gluten free)
- Combine vegetables and corned beef hash in large mixing bowl.
- Cut dough into 6 inch rounds
- Place 1 to 1 1/2 cups of filling on one side of each dough circle.
- Fold dough over mixture and crimp to seal, folding over the edges to ensure a good seal.
- Vent each pastie with a singe short cut to allow steam to escape
- Cook at 400 degrees for 40 minutes