Mandie's Dinner Diner

March 17, 2010

Lehto’s Original Cornish Pasty Recipe

Filed under: Beef, Vegetables — Tags: , , , — ruralmomof3 @ 3:09 pm
(this recipe is patented, do not use it for commercial use w/o inquiring at DeRich’s Licensing Co, 2048 W. US 2, St Ignace, Mi 49781)I use Lehto’s pastry recipe but not their filling recipe.

Lehto’s pastry:
5 c. flour
2 c. shortening (or margarine)
1 Tbl salt
2 1/2 c. water
1 c. milk (reserved for patting on top of pasties before baking)
Mix flour and salt in large bowl and mix in shortening by hand until texture resembles course crumbs. Add 2 c. water and work into pastry quickly. Add remaining water to absorb any dry mix left in bottom of bowl. Don’t over mix or it will be tough. Put this in the fridge while you prepare the filling.

Mandie’s filling:
5 medium potatoes, peeled and diced (the size of dice)
1 large onion, cut in half, then sliced thin (use more onion if you prefer)
1 medium rutabaga, peeled and diced
1 small to medium turnip, peeled and diced (dice larger- it cooks faster)
2-3 carrots, peeled and sliced thickly
1-2 lbs raw-round steak, cubed steak, or stew meat diced small
1 Tbl salt
1/2 or 1 tsp pepper
1 c. water
Combine all this in a large bowl or any combination of the above, noting that rutabaga tends to be the “secret ingredient” for that special pasty flavor. There should be enough of this to fill or nearly fill the bowl that you mixed your pastry in.
Preheat oven to 450^
Spray 2-3 baking sheets with spray oil
Divide pastry dough into 8 equal parts. On a lightly floured surface roll out each part into approximately a 10″ circle. Place approxiimately 1 cup of filling on one half of the circle. fold the other half up over the top and fold up the edges together to seal it. (I roll it up and the press it in with my finger) Place on your prepared baking sheets, leaving a little space in between (they don’t change their size or shape very much during baking). Bake at 450 for 15 min, reduce heat to 350 and bake for 30 min longer. I would not put them on the upper and lower racks at the same time. My oven will hold one cookie sheet of 4 on one rack so I just repeat the baking process for the second half. This makes 8 pasties but this is a very heavy meal so they can be cut in half to serve 16 and served with a nice salad or fruit dish. They freeze well also. When cool, place in freezer ziplocs, get out as much air as possible and freeze. My husband takes one out of the freezer in the morning, sits it on the counter, and it is ready for the microwave when he comes in at lunch! One of our favorite meals!

God is good- all the time. . . . 40.gif



  1. READ MANDIES REPLY TO EXPLAIN BOB’S CLAIM. . . .This is NOT the original Lehto’s recipe. The original recipe (I’ve been eating Lehto’s pasties since I was 4 years old, in 1947. Lehto’s has ALWAYS used SLICED potatoes, NOT diced potatoes. The current owner of Lehto’s confirms that fact.

    Comment by Bob Miller — April 21, 2013 @ 8:35 pm

    • Bob- thanks for stopping by my blog! If you read the entire post, I have stated plainly that the pastry recipe is Lehto’s but the filling recipe is my own. Besides the fact that I don’t want to share all of Lehto’s secrets! If you want a Lehto’s Pasty, go to St Ignace, drive West on US 2 and get one! Thanks again, Bob, for giving me the opportunity to clarify!

      Comment by ruralmomof3 — May 2, 2013 @ 2:34 pm

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