Easiest Cornish Pasties

Although I’m predominantly Norwegian and Spaniard, I have English relatives whom still, and will always, live there. I suppose that’s where my love of British food comes from. Toad in a hole, fish’n chips, bubble and squeak; I’m a suckered for them all, mild, yet powerful in their roots. Since I personally dislike baking, these Cornish pasties are my own take on that long time English dish created in Cornwall, England. Simple and delicious.


1 lg russet potato, peeled and diced
2/3 lb. ground beef
Salt and pepper to taste
¼ c yellow onion, diced
2/3 c frozen sweet peas
1 can flaky layer butter biscuit
1 lg egg
1 tsp water

Preheat oven to 350˚
Boil diced potato in salted water until tender but, not falling apart, about 15-20 minutes. Remove from heat and transfer to strainer. Over medium high heat, breakup meat in a large sauté pan. Add salt, pepper and onions. Cook until meat has browned, and onions are tender. Remove from heat and mix in frozen peas. Set aside. Separate your biscuits on a nonstick workstation. Using your hands, press each biscuit flat to create a 5-6 inch disk. Place 1 ½ – 2 tbs of the filling in the center of each disk. Fold over and crimp edges together using your fingertips. Score the top of your pies with a knife and arrange on a baking sheet leaving 1-2 inches between each pie. Make your egg wash by lightly whisking together egg and water. Brush the tops with egg wash and bake for 30-40 minutes or until golden brown. Allow to cool 5-10 minutes before serving.,