pasty
A simple take on the classic English or Cornish meat pie. Couldn't be easier to make, and it's always been one of my favorite foods. My version uses a traditional 2-crust pie form, as I prefer a lower crust-to-filling ratio than the classic Cornish pasty, which I find to be too doughy with the folded crust and smaller volume of filling.
A superb way to feed your meat-and-potatoes craving on a cold winter evening. And, this is one of those foods that is at least as good cold the next day.
Makes: 4-5 servings
Time: About 90 minutes, mostly unattended
- Two 9-inch pie crusts
- 3-4 Russett potatoes (.8 pounds), thin sliced
- 1 pound of lean London broil steak, in small cubes
- 1.25 cups of rough-chopped white onion
- Worchestershire sauce
- 3-4 pats of butter
- salt and pepper
- Line a 9-inch pie plate with one crust.
- Make a layer of potato slices about 1.25 inches thick
(see photos below). - Cover the layer of potatoes with a layer of the steak cubes.
- Cover the steak with a layer of the chopped onions.
- Put 3-4 small pats of butter on top of the onions.
- Sprinkle on about 1 tablespoon of Worchestershire sauce.
- Salt and pepper to taste.
- Top the pie with the second crust.
- Bake at 350°F for 60-70 minutes.
