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Musings from the back porch - Cornish Pastie Pie

By Judy Thomas

Fri, Jan 24th, 2014
Posted in All Columnists

The frantic and hectic pace of Christmas, 2013 is but a distant memory, and cold, dark dreary January, February and March lie before us. Could I not be more gloomy and cheerless? Yeah, I probably could as I have to admit, these are not my favorite months of the year. But we could look at it in a more positive way, it’s a time to haunt the library and catch up on your reading, or weather permitting, invite a friend you haven’t seen for awhile and share a cup of whatever your pleasure is, or even have them in for lunch. It’s surprising how a simple soup and sandwich or hot dish and salad taste when you’ve got somebody else to share it with.

I had the misfortune to become ill on Christmas Day this year with a bronchial infection that pretty much wiped out any chance there was for partying with anybody, so I think I will have to do some making up in the next couple of months with little impromptu coffees and lunches. And since winter is not the best time for me underfoot, I like to host and I love a challenge to make something completely different.

I have always been intrigued by the way the Welch Tin Miners carried their lunch down to the mines with them in what was called a ‘Pasties.’ Some were large enough to be sealed in the center so that a savory and sweet could be included in one package. These Welch delicacies were then baked and could be eaten either hot or cold.

Years ago, I had the pleasure of visiting Mineral Springs, Wis. A site of an early tin mining community and an area called ‘Rag Tag Under Hill’ which meant that the women of the noon meal was ready for the miners to trudge home and enjoy the break. So to draw a conclusion here I will share how you can turn left over beef or pork roast, gravy, cooked potatoes, carrots or rutabagas (in other words left over pot roast) except instead of doing individual portions I put mine in a 9-10 inch pie plate.

Cornish Pastie Pie

You can either use boughten pie crust or make your own from your favorite recipe. Big enough for a double crust pie for the size tin you are using.


Left over meat at least 2 cups

Cooked potatoes (not mashed)

About 2 cups or so of any left over carrots, gravy and rutabaga

Season to taste - sometimes the left over gravy has just enough if you have a food processor, this is where you put all the above into it and chop roughly, you do not want a fine chop, but nearer a small dice. If you do not have a food processor just chop as fine as you can on a chopping board (convinced yet you need a processor this should do it.) Empty into a bowl and add enough gravy to moisten well, how much will depend on the amount of your meat mixture I’m thinking at least a good cup or cup and a half. When mixed, put into unbaked pie shell and cover with second crust. Seal and crimp.

Bake at 375 for 15 minutes then lower heat to 350 for another 30 minutes. Let stand a few minutes before serving. Serves 6 generously. I serve it with additional gravy or thinned cream of Mushroom Soup. Accompanied with a crisp cole slaw it makes a warm inviting winter meal and voilà, no more left overs.

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