#Kitchen #Recipe and #HealthyFood

बुधवार, 1 दिसंबर 2021

Easy Cornish Pasties

These traditional English cornish pasties are SOO GOOD! The outside is a flaky crust that’s filled with delicious steak, potatoes, and veggies! If you haven’t tried this before then you are in for a real treat!

This makes the perfect entree for any meal. Pair it with this delicious asparagus, these simple rolls, and this salad. It will be a meal that everyone in the whole family will love!

A few cornish pasties on a plate. One has been cut open.

What ARE Cornish Pasties

I get it, you want to know what you’re making and where it comes from before you commit to cooking it! A Cornish pasty comes from Cornwall, England. If you are looking for traditional English comfort food at its finest then this is it! This was originally made for miners who couldn’t come up for lunch. They needed something that they could still enjoy that was hearty and filling! So the pasty was made and the “handle” (the thick crust around the edge) was used for them to hold. This way, they could still eat without getting the main part of the pasty dirty with their hands.

The cornish pasty is made with a pie crust that is then filled with the most amazing steak, potatoes, and vegetables. They’ve all been seasoned and cooked to perfection. The outside is flaky and it perfectly holds everything inside. It’s a super simple recipe that anyone can make! In fact, have your kids help you… They will love filling up the pie crust and pinching all of the edges closed!

Ingredients for Cornish Pasties

The ingredients are simple and you probably have most of them on hand already! See the recipe card below for exact ingredient measurements.

Pie crust: You can use your favorite homemade pie crust or get one that’s premade.
Beef: You can use beef skirt, flank or sirloin steak for the meat!
Yukon gold potatoes: I love the flavor of Yukon gold potatoes but you could use any potatoes that you love!
Carrots: When you cut these up, keep them the same size so that they cook evenly!
Seasonings: These are super simple! I just used salt, pepper, and dried thyme.
Yellow onion: Dice this up into smaller pieces!
Butter: I always like to use unsalted butter in these recipes so that I don’t have to change the amount of salt!
Egg: A large egg will work great!

How to Make a Cornish Pasty

Now that you have all of your ingredients ready, it’s time to make it! It only takes about 25 minutes of prep and then you just have to wait! And let me tell you… It’s worth it!

Preheat oven and prep pan: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
Cut up meat and veggies then toss in seasonings: Cut the steak into bite sized cubes. Peel and dice potatoes, onion, and carrots. Combine the filling ingredients into a bowl and toss together. Season with salt, pepper, and dried thyme. Set aside.
Roll dough: Using chilled pie dough, roll dough into 4, 8-inch rounds. Rolling between wax paper makes it easier.
Fill with meat: Fill the top half of each 8-inch round with the meat mixture.
Pat on butter: Place 1 tbsp pat of butter on top of the meat mixture before folding. Don’t skip this part! This will help add moisture to the inside filling.
Fold and crimp: Fold dough over to form a half circle and seal by crimping the edges.
Make egg wash: Whisk the egg and 1 tbsp water together to make the egg wash. Brush each of the pasties with the egg wash. Prick the top of each pastie with a fork to help release steam while it bakes.
Bake: Bake for 35-45 minutes or until the crust is golden brown, and the meat is cooked through.

4 pictures showing how to roll the dough, fill it and then pinch it back up and put an egg wash on it.

Baking Tips

Here are a few tips that you can try to make these Cornish pasties turn out just right! Feel free to change up the meat and vegetables to make this your own!

Rutabaga: Rutabaga is traditionally used in Cornish pasties. Feel free to add ¼ cup peeled and diced if you desire!
Store bought pie crust: If using a refrigerated store bought pie crust, you will need to use both pie crusts in the box. Let the crusts sit at room temperature for about 10 minutes. Cut each crust in half so you have 4 total. Roll the halves into a ball before rolling them out into a circle.
Don’t open the oven door: I know that it’s tempting to open the oven door while you are baking your pasties. After all, you just want to see how they are doing! But when you open the door while you are baking, you let a lot of the heat out. This makes it so that it can bake unevenly.

Cornish pasties cooked and on a pan with parchment paper.

How to Store Leftovers

These cornish pasties make a fantastic lunch the next day! If you have leftovers, here is how you can store them!

Refrigerate: Once they have cooled, place them in an airtight container. Then, put them in your fridge! They will last 2-3 days.
Reheat: You can easily reheat these in the microwave! Set them on a plate and cook them on high for one minute. Flip it over and cook for another minute or until heated through!

Cornish pasties on a plate cut open so that you can see the meat and veggies inside.

Easy Cornish Pasties

These traditional English cornish pasties are SOO GOOD! The outside is a flaky crust that's filled with delicious steak, potatoes and veggies! If you haven't tried this before then you are in for a real treat!

Course Dinner

Cuisine English

Keyword cornish pasties, cornish pasty, pasty

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Servings pasties

Calories 439kcal

Author Alyssa Rivers

Ingredients

1 Pie crust (your favorite homemade pie crust or premade) chilled
1/2 pound beef skirt, flank or sirloin steak
3/4 cup Yukon gold potatoes (about 1 medium potato) peeled and cubed
1/4 cup carrots peeled and cubed
1/4 teaspoon salt
¼ teaspoon pepper
¼ teaspoon dried thyme
1/4 cup yellow onion diced
4 Tablespoon butter divided
1 large egg

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper and set it aside.
Cut the steak into bite-sized cubes. Peel and dice potatoes, onion, and carrots. Combine the filling ingredients into a bowl and toss them together. Season with salt, pepper, and dried thyme. Set aside.
Using chilled pie dough, roll dough into 4, 8-inch rounds. Rolling between wax paper makes it easier.
Fill the top half of each 8-inch round with the meat mixture.
Place 1 tbsp pat of butter on top of the meat mixture before folding. Don't skip this part! This will help add moisture to the inside filling.
Fold dough over to form a half circle and seal by crimping the edges.
Whisk the egg and 1 tbsp water together to make the egg wash. Brush each of the pasties with the egg wash. Prick the top of each pastie with a fork to help release steam while it bakes.
Bake for 35-45 minutes or until the crust is golden brown, and the meat is cooked through.

Notes

Rutabaga is traditionally used in Cornish pasties. Feel free to add ¼ cup peeled and diced if you desire!

If using a refrigerated store-bought pie crust, you will need to use both pie crusts in the box. Let the crusts sit at room temperature for about 10 minutes. Cut each crust in half so you have 4 total. Roll the halves into a ball before rolling them out into a circle.

Nutrition

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Overnight Eggs Benedict Casserole

This overnight eggs benedict casserole is super easy to make and loaded with flavor! With layers of English muffins and Canadian bacon, all topped with a zesty hollandaise sauce, breakfast doesn’t get better than this!

Making breakfast casserole-style is a great way to save time! You’ll have to try some of my other favorites! Tater tot, apple french toast, and chorizo egg casseroles are absolutely delicious!

Eggs benedict casserole in a white serving dish.

Eggs Benedict Casserole With Hollandaise Sauce Recipe

I really, really love overnight breakfast recipes. You do all of the work the night before and cut right to the chase the next morning. Because let’s be honest, I am not a morning person. I want to eat breakfast while still in my pajamas. Straight from bed to the kitchen table. This recipe is perfect for any occasion when you want a great breakfast or brunch recipe but want to do most of the prep ahead of time.

Not only is this super easy to make, but trust me, it’s one of the absolute best breakfasts you can make! The foundation of the casserole is made with English muffins and Canadian bacon, but a few extra simple ingredients turn it into the ultimate crowd-pleaser. The eggs make it nice and creamy, almost like a quiche, and to top it all off we smother the whole thing in mouthwatering hollandaise sauce! Each bite is a blend of creamy, savory, and zesty! You’re not going to want to miss out on this one!

Eggs Benedict Ingredients

The way these simple ingredients come together to make a tasty breakfast is amazing! You’re going to be hooked! Measurements for each ingredient can be found below.

Canadian Bacon: Tender and savory, Canadian bacon is the perfect addition to your casserole! You can also use thick deli cut ham or bacon.
English Muffins: These are the foundation of your eggs benedict casserole! Tasty alone, but even better baked with eggs, bacon, and cream!
Eggs: Used to bind and give structure to the casserole.
Heavy Cream: Makes each bite smooth and tasty! You can also use half & half.
Salt and Pepper: Add to taste!

Hollandaise Sauce

Egg Yolks: Egg yolks bind with the butter to make your sauce rich and creamy.
Heavy Cream: This will thicken up your sauce and make it smooth!
Lemon Juice: You can use either fresh or bottled here, but I prefer fresh lemon juice for a brighter flavor!
Dijon Mustard: A must for that classic zesty Hollandaise flavor!
Butter: You can’t go wrong with a little melted butter! It adds tasty flavor and richness to the sauce.

Process shots of layering eggs benedict casserole.

Making Your Breakfast Casserole

You’re going to love how easy this eggs benedict casserole is to make. All it takes is a little bit of layering! It’s perfect for throwing together for the holidays!

Prep Pan, Layer: Let’s start! First, lightly grease a 9×13 inch baking dish. Sprinkle half of the Canadian bacon (or ham) in the dish, then add the chopped english muffins, then top with remaining Canadian bacon.
Whisk Wet Ingredients: In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour over the top of the english muffins and Canadian bacon. Cover and refrigerate overnight.
Bake: Next, preheat your oven to 375 degrees. Bake (covered with foil) for 35 minutes. Uncover and bake another 10-15 minutes longer or until a knife inserted near the center comes out clean (a few crumbs are okay but there shouldn’t be any wet/soggy crumbs on the knife).
Prep Sauce: While casserole is baking, prepare the sauce. In top of a double boiler (or you can use a metal bowl over a pot of simmering water) whisk together the egg yolks, heavy cream, lemon juice, and mustard until blended. Continue to cook (whisking constantly) until mixture has thickened enough that it can coat the back of a spoon when dipped in. Reduce heat to low and slowly whisk in the melted butter. Drizzle over casserole, garnish with chopped parsley (if desired) and serve immediately.

Pouring hollandaise sauce over casserole.

Tips for Making Your Casserole

This eggs benedict casserole is so easy and delicious! Here are a few ways you can customize and upgrade this dish! You’re going to love it. It’s been a regular in the breakfast lineup at my house!

Meat: Instead of Canadian bacon, feel free to use chopped ham, bacon, or even turkey or sausage! This is a perfect recipe for using up your Thanksgiving leftovers!
Add Heat: You can make your hollandaise sauce a little spicy by adding ½ teaspoon of cayenne pepper! The heat is amazing with the zesty flavor of the sauce!
Make it Dairy-Free: You can easily make this casserole dairy-free by swapping heavy cream for coconut cream or your favorite nut milk!
Add More Flavor: You can customize your eggs benedict casserole by adding extra herbs and spices! Some of my favorites are nutmeg, Italian seasoning, and paprika!

Taking a slice of casserole out of the pan.

Storing Leftover Casserole

I love having a slice of this eggs benedict casserole warmed up days after I’ve made it! It tastes just as good as when it’s made fresh!

In the Refrigerator: Wrap your casserole with plastic wrap or store in an airtight container. It will last for 2-3 days.
Reheating: Reheat your casserole in the oven at 350 degrees Fahrenheit until warmed through!

Taking a bite of egg benedict casserole topped with hollandaise sauce.

Overnight Eggs Benedict Casserole

Course Breakfast

Cuisine American

Keyword eggs benedict casserole

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings Servings

Calories 602kcal

Author Alyssa Rivers