Pasties are a Cornish tradition. Bake some meat and vegetables into a crust and you've got a great, hearty lunch that's packed to go. It's the original 'Hot Pocket'.When Cornish miners emigrated to mining communities around the world, they shared this tradition. My grandma grew up in Gold Country here in CA where pasties are as much a part of local culture as they are in Cornwall.This isn't really your standard pastie though. I strayed from traditional recipes in that I used a little sourdough starter to improve the flavor of the crust. And the spices in the filling are probably not standard either. But I'd say you can fill these guys with just about any thick, stew-like substance you like. If you want to make your own filling, just skip straight to step #8.This is definitely a big project, but well worth the work.

So easy! Its like a stew pot pie! I used a left over gravy from stew I made a couple days before. Gonna add carrots and use pearl onions in the next batch. Awesome!!! :chef

Deer camp special! This is a traditional hand-held, hearty dish common to northern Michigan. The key is in the flaky crust and care should be made to keep crust ingredients as cool as possible before cooking to make it as flaky as possible. Filling can be made from any meat and vegetable, but, traditionally it includes beef, potatoes, rutabaga, onion, and carrots seasoned with salt and pepper. This recipe includes cheese because well, who doesn't love cheese? And I dropped the carrots so feel free to add those if you choose. Also, I added ground pork because I feel it adds a layer of flavor. Don't be afraid to get creative because it will all turn out great with this recipe. It's also great for making plenty in advance, wrap with aluminum foil, and freeze. Simply remove from freezer, keep in foil, and throw in oven at 350° for 1 - 1 1/2 hours for a perfect, complete meal. Can be topped with gravy or ate cold with ketchup while playing Euchre for the quintessential Yooper deer camp experience. Prep time can be upwards of an hour dicing vegetables and ideally 3 hour refrig time so when your planning from start to finish you should allow 6 hours, but can be made as quick as 4 hours. This recipe will make at least 6 pasty's.

Grandmas instructions for Pasties, or meat pie. This is a Finnish Copper miner's version from the Upper Peninsula of Michigan -with ground chuck and pork. The Minnesota Iron Range miners use roast beef with gravy.Not good with crust? You can purchase ready-made pie crust from the store and use them to make 4 bigger pasties.

I'm too lazy to make my own puff pastries from scratch, so I combined the recipe from Emeril Lagasse, suggestions from some friends and my own ingenuity to make my own and the recipe scored! You can easily build on this and put your own flair into it.

A favourite from back home in Wales. If you don't like leeks, you could replace them with onions or try my broccoli in cheese sauce as the middle layer

Used to have magic pie maker and I remember making the filling with mash onion and cheese. This is just enough for 4 deep mini tartlet pie tins or should fit in 1 tin.

I wanted to make a rich, filling Christmas dish.I used two cups (7 cm and 5 cm, respectively) to cut out the puff pastry.Adjust the texture of the mashed potatoes with cream.Do not roll out the puff pastry, just cut out. Recipe by EnjoyKitchen

After reviewing Jane Grigson’s book, English Food, how could anyone help but be hungry? I was going to cook this exactly by the book, but somebody had picked up crumpets, and I love crumpets. The way the cheesy mixture seeps and permeates the soda holes in the crumpets makes for a delicious lunch. And it took the same amount of time as a bacon sandwich, if you like your bacon crispy.Essentially, much like our cricket team, I’m stealing from the Welsh, and covering up for it by adding some Englishy Englishness.

Traditionally stovies were a Scottish peasants food and were made with only potato, onion and beef drippings, which were the normal leftovers or scrapings from other meals. As time has moved on, people have added different things to them and stovie recipes differ depending on which area of Scotland you're in. My grannie and in turn my mam always added leftover beef from the sunday roast and I make mine with chicken or pork for Jack. My Grannie used corned beef or sausage meat. Other people add lamb, some add vegetables, some add gravy. However you make your stovies is your choice! This is my North-East version

This #scones are good and easy. Its not using cold butter so the dough is not #crumbly, instead, it's rather sticky. Wooly inspired Scones recipe. Read on notes & tips.#breakfast #sweet #dessert #teatime #baking #food