Cornish Pasties Filling (Cornish Pasty - Omaha Steaks) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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From Omaha Steaks Meat Cookbook by John Harrison. This recipe originally included a pastry recipe, but I use refrigerated pie crusts instead to save time. I just unroll them, roll them out with my rolling pin, cut them with a biscuit cutter, and fill with this filling. THIS RECIPE IS FOR THE FILLING ONLY. Ingredients:
1 lb beef tenderloin steak, finely diced |
3/4 potato, grated |
1 cup carrot, grated, can use sweet potato |
1/4 cup onion, grated |
1/2 cup frozen peas |
1 tablespoon cold water |
salt, to taste |
pepper, to taste |
Directions:
1. Place the beef, potato, carrot, onion, peas, and water in a mixing bowl, and season generously with salt and pepper; Mix well.
2. Fill pasty pastry with mixture.
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