February 2019 Recipe of the Month

Cornish Pasty

I love to find cooking classes that help address my cooking weaknesses and to further my skill set. In March, I took a class at Orange Tree Imports by Jeff Doyle-Horney “The Pie Guy” for Gates & Brovi and the winner of many a bake-off and state fair. His recipe for pie dough is the most forgiving and workable dough recipe I’ve ever used! And his version of Joan Nathan’s (NYT) Cornish pasty is exactly the 2nd time ever in my life that I enjoyed rutabaga! I even willingly bought one to make this dish at home for my family — I NEVER EVER before willingly purchased a rutabaga — I only ever work with them when they arrive in my CSA — they and turnips are my least favorite veggies. But not here — here their earthiness is the perfect note/foil to fat in the ground beef filling. This recipe is a real keeper. If you are making your pie dough from scratch, add at least 45 minutes to the prep time to combine your dough and allow it to rest for a half hour.

Servings: 6 Prep Time: 20 minutes Cook Time: 60 minutes Total Time: 1 hr 20 minutes


3 Raw Pie Shell, or 1 recipe of Jeff Doyle-Horney’s pie dough below

2 cups Potato, peeled and diced

2 cups Ground Beef

2 cups Onion, diced

1.5 cup Rutabaga, grated

1 teaspoon Onion Powder


Preheat oven to 425˚. Divide each pie dough in half. Roll each piece until flattened in as close to a circle as you can get.

In a mixing bowl, combine potatoes, beef, onions, rutabaga, onion powder and season it with salt and pepper. Divide the mixture across the 6 pieces of dough. Moisten the edges of the dough, and fold the dough over to cover/capture the filling. Crimp the edges with a fork. Place on a greased baking sheet. Cut several small slashes in the top of each pasty.

Bake at 425˚ for 30 minutes, then drop the temperature of oven to 350˚, and bake for another 1/2 hour until nicely browned. Can be served hot, room temperature or cold.


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