Beef & Vegetable Cornish Pasty

This week’s Cooking America recipe is the ultimate comfort food straight outta Michigan - the one and only Beef & Vegetable Cornish Pasty a.k.a. an adult Hot Pocket.

These Cornish pasties are the kind of thing you want to curl up with on a cold winter day. Stuffed with savory ground beef and an assortment of vegetables, all wrapped up in a flaky pie crust-ish dough and dipped in ketchup because that’s how the Yoopers do it and I’m not mad about it.

Beef & Vegetable Cornish Pasty
Beef & Vegetable Cornish Pasty
Beef & Vegetable Cornish Pasty
Beef & Vegetable Cornish Pasty
Beef & Vegetable Cornish Pasty

Beef & Vegetable Cornish Pasty

Makes 6 servings
Prep time: 1 hour
Cook time: 20 minutes


1 portion King Arthur’s Pasty Pastry Dough
3 cups flour
1 tsp salt
1/2 unsalted butter, cubed
1 egg, beaten, plus one for the egg wash
2 tsp apple cider vinegar
3 to 5 tbsp ice water
1 lb lean ground beef
1 lb mushrooms, sliced
1 cup potatoes, diced
1 medium white onion, diced
1/3 cup celery, minced
1/3 carrots, minced
1/2 cup peas
1/2 tsp Italian herbs
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1 tbsp dijon mustard
Salt & pepper


1. In a food processor, pulse together the flour, salt and butter until mixture resembles coarse crumbs. Transfer flour mixture to a large bowl, add in egg and vinegar and toss together with a fork. Slowly add water one tablespoon at a time until dough comes together.

2. Quicky knead the dough until you’re able to form a ball (don’t knead too long or the butter will melt and your crust will lose its flakiness). Divide into six equal pieces and chill in the refrigerator while you prepare your other ingredients.

3. In a large skillet over medium-high heat, brown ground beef until no longer pink, about 8 to 10 minutes. Transfer to a bowl.

4. In the same skillet, saute mushrooms over high heat until browned. Add potatoes, onion, celery, carrots and peas, continue to saute until potatoes are tender and onions translucent, about 15 minutes. Return ground beef to skillet and sprinkle in Italian herbs, thyme and red pepper flakes. Stir in dijon mustard and season mixture with salt and pepper, to taste. Remove from heat.

5. Preheat your oven to 350ºF. Remove pasty dough from the refrigerator; on a floured surface, roll each ball into a rough circe (about 8-inches). Place a heaping scoop of filling into the middle of each circle. Fold the dough over the filling, bringing the edges together and pinching like you would a pie crust. Brush each pasty with egg wash and place on a parchment lined baking sheet.

6. Bake pasties on the middle rack of the oven until crust is browned, 20-30 minutes. If the top begins to brown before the sides, cover pasties with aluminum foil to prevent burning. Serve with sauce of your choice on the side, like ketchup or gravy.


Don’t have a food processor? Use a pastry cutter or two butter knives to cut the butter into the dough.

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