Cornish Pasties

Recipe Ingredients

1 lb	454g / 16oz	Boneless top round steak - in 1/2" pieces
2 lbs	908g / 32oz	Potatoes - peeled, in 1/2" (medium) cubes, up to 3
1 cup	110g / 3.9oz	Carrots - chopped
1/2 cup	31g / 1.1oz	Onion - finely chopped
2 tablespoons	30ml	Fresh parsley - chopped
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/4 cup	49g / 1.7oz	Butter or margarine - melted
		Pastry
3 cups	187g / 6.6oz	Flour
1 teaspoon	5ml	Salt
1 cup	198g / 7oz	Shortening
8 tablespoons	120ml	Ice water - up to 9
1		Egg - beaten, optional

Recipe Instructions

In a bowl combine round steak, potatoes, carrots, onions, parsley, salt and pepper. Mix well. Add butter and toss to coat. Set aside.

For pastry, combine flour and salt in a mixing bowl. Cut in shortening until mixture forms pea-size crumbs. Sprinkle with water, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball. DO NOT OVER-MIX.

Divide dough into fourths.

Roll out, one portion at a time into a 9" circle. Transfer to a greased baking sheet. Mound about 1 1/4 cups of meat filling on half of circle. Moisten edges with water.

Fold dough over mixture and press edges with fork to seal. Repeat with remaining pastry and filling. Cut slits in the top of each pasty. Brush with beaten egg, if desired.

Bake at 375F for 50-60 minutes or until golden brown.

Source:
Taste of Home magazine, April/May '93, p. 28

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.