Cornish Pasties Recipe

Ingredients

• FILLING:
• 1 pound boneless beef top round steak, cut into 1/2-inch pieces
• 2 to 3 medium potatoes, peeled and cut into 1/2-inch cubes
• 1 cup chopped carrots
• 1/2 cup finely chopped onion
• 2 tablespoons minced fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup butter, melted
• PASTRY:
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup shortening
• 8 to 9 tablespoons ice water
• 1 egg, beaten, optional

Directions

• In a bowl, combine round steak, potatoes, carrots, onion, parsley, salt and pepper. Add butter and toss to coat; set aside.
• For pastry, combine flour and salt in a 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 overmix.
• Divide dough into fourths. Roll out one portion into a 9-in. 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 top of each pasty. Brush with beaten egg if desired. Bake at 375° for 50-60 minutes or until golden brown. Yield: 4 servings.

Cornish Pasties published in Taste of Home April/May 1993, p27