My Favorite Cornish Pasties
90 mins (prep 45, cooking 45)
9 ingredients
4 servings
The Upper Peninsula of Michigan became the home of many Cornish emigrants. As a result many Michiganders both living in the upper and lower penisulas grew up eating cornish pasties. My favorites are made with ground beef and with carrots instead of rutabegas. This is the recipe which is made the most often near my home. Some folks enjoy this cold...I love it best smothered in rich beef gravy. Some folks also like it served with a white Sausage Gravy. Some local churches actually make these once a year as a fund raiser. They offer them to eat on the premises and also take orders for take outs. They almost always sell out with some folks coming too late to get any.

Categories:  <-4-hours , time-to-make ,
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Serving Size (11.54 g)
Servings 4
Amount per Serving
Calories 33.58 Calories from Fat 4.23
% Daily Value *
Total Fat 0.47g 2.87%
Saturated Fat 0.28g 5.59%
Trans Fat 0.0 %
Cholesterol 5.18mg 6.9%
Sodium 620.22mg 103.37%
Total Carbohydrate 4.73g 6.31%
Dietary Fiber 0.4 g 6.46%
Sugars 3.67 g %
Protein 2.73g 21.86%
Vitamin A 13.12IU% Vitamin C 0.75mg%
Calcium 93.24mg% Iron 0.25mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
lean ground beef, large carrot, large, beef gravy


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