Cornish Pasties

Day 36 “Robert Irvine Impossible to Easy

February 5, 2011

Robert Irvine is another one of those Food Network chefs that has his own cookbook.  One of his shows is “Dinner Impossible” where he is given a situation and told he needs to feed a huge amount of people in a short amount of time.  For example a dinner for 250 people using candy as a main ingredient in each of his dishes.  It is kind of an adrenaline rush of a cooking show, he is ruff and gruff and gets angry easily.  So I was surprised by the name of the cookbook, “Impossible to Easy“, as it seemed against his nature.  I am glad however that I fell into his recipe for Cornish Pasties.  I handed the cookbook to a friend and the Pasties is the one that she picked out.  It is pronounced pas-ty and is a meat filled pie.  This is not the pasties that you can find a stripper but it does make for good dinner conversation around the table!

I really like this as did my husband, guests and my oldest son.  Middle son tried a bite out of it and didn’t really care for it…but he took a bite.  Youngest son, just looked at it and wouldn’t try it…what a bore!  The meat filling was more than enough for one batch, so it was back to the store the next day in order to buy more puff pastry.  So one tip that I would have is to start with an extra package of puff pastry.  A shortcut that I used for this recipe was the prechoped carrots/celery/onion soup starter that I find in the product section of the grocery store.

Grapeseed oil is listed in the ingredients and that is one oil that I don’t have.  I simply used olive oil and I don’t think it made a bit of difference.

The recipe calls for jerk seasoning and I could not find any at my local store, so I made my own from a recipe that I found on  I have listed the ingredients below, I simply mixed them all up in a small bowl and used about 1/4 of it for this recipe. 

I think this would work as an appetizer or for a main course.  For a main course simply serve with a green salad and dinner is done.

Jerk Seasoning


  • 2 tablespoons dried minced onion
  • 2 1/2 teaspoons dried thyme
  • 2 teaspoons ground allspice
  • 2 teaspoons ground black pepper
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt

Cornish Pasties, page 252


  •  2 tablespoons grapeseed oil
  • 2 medium carrots, peeled and diced small
  • 1 medium onion, peeled and diced small
  • 1 large potato, peeled and diced small
  • 2 garlic cloves, chopped
  • 1 pound ground beef
  • salt and pepper to taste
  • 1 1/1 teaspoons jerk seasoning
  • 3 tablespoons tomato paste
  • 2 puff pastry dough sheets
  • 2 eggs, beaten.


  1. Heat the oil in a skillet and saute the carrots, onion, potato, and garlic until they are softened but still firm.  Add the ground beef and brown it.  Drain the fat from the pan and season with salt and pepper and the jerk seasoning.  Stir in the tomato paste to bind the mixture and set aside to cool.
  2. Preheat the oven to 375 and lightly grease a large baking sheet.  Roll out the puff pastry to a 1/4 inch thickness and use a small plate as a template to cut out eight 5 inch circles.  Place the dough circles on the baking sheet and place a spoonful of the meat mixture on one side of each circle.  Fold the dough over to create half-circles and seal the edges by pinching the dough together.  Brush the surface of the pastry with the egg wash.  Bake until golden brown, about 15 minutes.

To Joyful, Simplified Living,

 MS. Simplicity

MS. Simplicity, also known as Melissa Schmalenberger  operates her business as I Did it with MS. Simplicity.  She is a Professional Organizer based out of Fargo, ND and her website can be found here.  Need to contact MS. Simplicity privately, you can email her at


1 Comment

Filed under Appetizers, Main Dishes

One response to “Cornish Pasties

  1. Pingback: Week in Review Family Meals | MS. Simplicity

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