I know I said that I would focus on smaller or mini quilts for the next little while but yesterday, these two jelly rolls finally got the better of me. I gave into temptation and started a full-sized postage stamp quilt.
Way back in March, I saw this post on Carol’s blog and ever since then, the quilting gremlins have been gnawing at my inner conscience, insisting that I make one too.
I couldn’t hold off any longer and yesterday, I pieced together sixteen strip sets, using every strip in both jelly rolls. The two I used were “Summer’s End” by Kansas Troubles and “Primitive Muslin” by Primitive Gatherings. Both compliment each other really well.
Tonight I’ll begin the sub-cutting which will probably take me forever…never mind the piecing!
To digress a little, not too long after I graduated from university, I took my first of many trips to Britain. That was back in the Dark Ages when you could do Europe and the British Isles on $5 a day. Remember that book? It was my travel bible.
Having just graduated and not having too much money, I stayed at B & B’s and ate lunch in the local pubs. It was then that I had my first taste of Cornish pasties and I can assure you, it was not my last. I can taste the pub pasties now, washed down with a half lager. Mmmmmmm.
The photo below shows how individual pasties are usually served. I took the liberty of ‘borrowing’ this photo from the internet.
I used to make individual pasties but they took forever. All the rolling and cutting of the pastry made it an all day affair. One day I got the idea to make an entire pie rather than individual ones.
I haven’t made pastie pie in a long time and when Mr. Painted Quilt asked me to make one for dinner tonight, I thought I’d share the recipe with you. It is ever so easy to make and I promise you that once you give it a taste, it’ll become a favorite in your household too.
First, I gathered all the ingredients.
While the ground beef was browning…
I chopped the onions,
The ground beef was then drained.
Next, the carrots, onions and potatoes were sautéed in a couple of tablespoons of olive oil…just until the onions became translucent.
I then placed everything…including the remaining ingredients…into a large bowl…
and stirred until combined.
I then spooned the filling into two uncooked pie shells…
and covered each with the top crust.
I made two pies and froze one before cooking. These are great to have on hand just in case friends drop over unexpectedly and you need something quick and easy for lunch or dinner.
An hour later and it was done! Tonight’s dinner will be Cornish pastie pie with a side salad. Mmmmm, mmmmm good!
Here’s the recipe. Easy-peasy and oh so yummy!
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Cornish Pastie Pie (makes one pie)
1 lb. extra lean ground beef
1 medium onion, chopped
3 carrots, peeled and diced
2 medium potatoes, peeled and diced
2 tbsp olive oil
1 tin cream of mushroom soup
1 tsp ground sage
salt and pepper to taste
2 unbaked pie crusts
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Brown the ground beef in a skillet. While the beef is cooking, prepare the carrots, onions and potatoes. When cooked, drain the ground beef.
Sauté the vegetables in the olive oil for about five minutes or until the onions become translucent.
Transfer everything including all the remaining ingredients into a large bowl and stir until thoroughly combined.
Spoon the mixture into an unbaked pie crust then top with the second pie crust. Prick some holes into the top crust with a fork to allow the steam to escape. Bake at 350 F for one hour or until the pie crust is a golden brown.
Note: If you’d like to make two pies at the same time as I did, just double the ingredients. Also, if you’d like to add more veggies, go right ahead. I usually add more carrots and potatoes just because we both like them. Some pasties that I’ve tasted had peas in them as well but I find that they tend to get a little mushy and prefer not to add them.
I’m off to make the salad now and dinner will be good to go. Then it’s back to the studio to begin the sub-cutting of all the strips.
I’m tired just thinking of it!