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Pasty Recipe – The Not So Traditional Recipe

Yields8 ServingsPrep Time45 minsCook Time30 minsTotal Time1 hr 15 mins

The Cornish Pasty has been around for centuries as a traditional lunch for miners. My, non-traditional, easy, pasty recipe will delight your tastebuds!

Pasty Feature Image Midwest Recipes

 1 lb Ground Turkey (can use ground beef, pork, diced beef)
 1 Onion - Medium diced
 2 Carrots
 2 Russet Potaoes
 1 Rutabaga
 2 Cloves Garlic Minced
 2 tbsp Rosemary
 Salt to Taste
 Pepper to Taste
 1 Egg
 1 tbsp water
 4 Refrigerator Pie Crusts
 3 tbsp Corn Starch
 3 cups Beef Stock separated into 1 cup and 2 cups

In a large skillet brown the ground turkey on a medium low heat until a little pink still remains.


While the ground turkey is browning, dice the carrot, potatoes, and rutabaga, into small pieces of the same size.


Stir in the the onions, rosemary, garlic, salt and pepper with the slightly pink, ground turkey. Continue to cook the mixture until the ground turkey is fully cooked.


Stir in the diced carrots, potatoes, and rutabaga, and two cups of beef stock to the ground turkey mixture. Cover and cook on low for about 15 minutes or until the vegetables are almost cooked through.


In a small bowl add the 1 cup of beef stock and the corn starch and stir.


When the vegetables are almost done (they will finish cooking in the oven), make a well in the middle of the mixture and slowly add the cornstarch mixture stirring constantly. When all of the cornstarch mixture is added, slowly stir in the vegetables until the entire mixture has thickened.


Once the pastie mixture has thickened, turn off the heat and let the mixture cool.


While the mixture is cooling, in a small bowl whisk together the egg and water. Take the refrigerated pie dough out of the refrigerator and cut each into halves.


Preheat oven to 350 degrees and prepare two cookie sheets with parchment paper.


On a lightly floured surface, place one of the precut refrigerated pie dough pieces. Cover one half of the dough with the meat and vegetable mixture leaving about an inch around the edges. You can pile it on pretty high, but make sure you can easily fold the pie dough over.


Brush the edges of the dough with the egg and water mixture. Carefully, fold the dough over and using a fork to seal the edges.


Brush the top of the dough with the egg mixture and then use a fork or knife to make a few holes in the top of the crust. This will allow steam to escape during baking.


Use a spatula and carefully place the filled pie dough on a prepared cookie sheet. Continue until all pasties are prepared.


Place the cookie sheets in the preheated oven and cook until the pie crusts are brown about 20 to 25 minutes.

Nutrition Facts

Serving Size Each

Servings 8

Amount Per Serving
Calories 238
% Daily Value *
Total Fat 8.7g14%

Saturated Fat 2g10%
Cholesterol 59mg20%
Sodium 705mg30%
Potassium 663mg19%
Total Carbohydrate 23.2g8%

Dietary Fiber 3.6g15%
Sugars 5.2g
Protein 18.9g38%

Calcium 68%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.