The Foolproof Formula for Flaky Beef Pasties | America’s Test Kitchen
Learn how to make authentic, homemade Cornish pasties that have a hearty meat filling and flaky pie crust. Inspired by the rich mining history of Michigan’s Upper Peninsula, Christie Morrison shows Bridget Lancaster how to make these tasty hand pies featuring a tender skirt steak filling and a foolproof sour cream pastry dough.
Cornish Pasties Recipe:
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Is it pronounced egg or egg ?
16 tablespoons? Why not give a weight
How many of you yoopers make pasties with 80/20 hamburger??
I sm a yooper … I am shocked
Reminds me of making pasty with my northern MN grandma.
Love pasties,had em in northern Michigan
Looks exactly like my family's version: 1870s Cornish migrants to Australia. The only thing different is the onions are left raw in our version. Amazing how strong traditions can be after 150 years, no matter where the miners went.
I used to make Cornish Pasties with my wife. This looks so much easier. She used turnips rather than rutabagas.
Christie looks like she should be laying off the pasties and start “hitting” the salads.
editing on this is a little too aggressive
Congratulations you guys, love the bond you have with each other. So many great places you’ve introduced to us viewers. Hope to get to a few myself 🎉
Can’t work that slow making 500 of them!
Holy salt
I'm not fussy about making it a hand pie. I think it would taste a lot better to me with carrots instead of rutabaga, and with a regular lard pie crust. I would make them smaller and wouldn't worry about an egg wash
Noooooo, to catsup!!
I had never heard of a "pasty" before now, so here I was trying to decide if the title was supposed to say "pastries" or "patties" instead.
The only "pasties" that came to mind are a different thing altogether 😅
Yooper here, thanks Christie for baking pasties! We used to have a huge copper mining operation in the Keweenaw Peninsula, and we still refer to that area as copper country. And I’m talking, the biggest or one of the biggest copper exporters in the 19th century. There’s a debate about adding gravy or ketchup to the pastie, I’m on the ketchup side. I’d say the standard is a filling with ground beef, rutabaga, and potato, although of course there are variants.
Can these be frozen and then cooked? If yes, how long and at what temperature.
There was no ketchup in the year 1800, so traditionally they do not eat this with ketchup.
Wonderful , love your channel
Kills me that ATK refuses to use/give metric units. I’m in the US, but it’s just not precise.
These look great, thanks!
16 tablespoons? Isn't that just 1 cup? Or 2 sticks?
Don't make me do math, ATK.
Wow, Bridget has lost so much weight. She looks fantastic!!!