Mom's Cornish Pasties

My grandmother used to send my grandfather to the mines with these pasties everyday for lunch in Hibbing, Minnesota during the 1930s. These are so good, you'll know why the recipe has stayed in my family all these years.

smkeyport @cook_3851523

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Ingredients

2 hours

8 servings

1beef bouillon cube
1/2 cuphot water
5 1/2 cuppotatoes
2large carrots, peeled
1/2 cuprutabega, peeled
1large onion
1 lbground beef
1/2 lbground pork
4pie crusts
1salt and pepper to taste
1egg (optional)

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Steps

2 hours

1

Take pie crusts out from refrigerator to allow to warm a bit, about 10 minutes.
2

Dissolve beef bullion cube in 1/2 cup of hot water.
3

Chop all vegetables and place into very large bowl.
4

Pour beef bouillon-water mixture over vegetables and then season heavily with salt and pepper (to your personal taste).
5

Break up ground beef and pork with clean hands and add to bowl. Mix well.
6

Line two cookie sheets with foil and spray with cooking spray. Unroll one pie crust and add filling to half. Be generous when filling the crusts, you may need more than 4 if you do not fill enough.
7

Fold other half of pie crust over and roll edges. Seal with a fork. If the pie crust rips at all during this process, attempt to seal with your fingers.
8

Repeat for remaining pie crusts.
9

Poke 4-5 holes with a fork on top of crust and sprinkle with sea salt, if desired.
10

Bake at 425°F for 45-60 minutes. Serve warm. Can be frozen for up to 1 month.
11

If desired, you can egg wash the pasty crust about 10 minutes before they are done cooking by brushing the tops with a beaten egg mixed with some water.