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English Pasties Recipe

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Pasties - which are meat-filled turnovers - came from England along with the Cornish who settled in America. Years ago, miners and woodsmen throughout the Midwest relished having these pasties in their lunch boxes.

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English Pasties Recipe

Prep: 20 min. Bake: 1 hour

Yield: 4 Servings

20 60 80

Ingredients

1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening
1/4 cup cold water or milk
FILLING:
1/2 pound beef top sirloin steak, cubed
1/4 pound boneless pork steak, cubed
2 medium potatoes, peeled and cubed
1 small onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 egg, beaten, optional
2 teaspoons water

Directions

Combine flour and salt. Cut in shortening. Add enough water or milk to moisten dry ingredients. Shape into a ball. Cover and set aside.
For filling, toss together beef, pork, potatoes, onion, salt and pepper. Divide the pastry in half and roll each into a 10-in. circle. Divide the filling over the center of each pastry; dot each with 1/2 tablespoon butter. Fold pastry over the filling, sealing edges tightly. Cut slits in the top of the pasties. If desired, brush tops with egg. Place on a greased baking sheet. Bake at 400° for 45 minutes. Spoon 1 teaspoon water per pastry in slits. Reduce heat to 350°; bake 15 minutes longer or until golden. Yield: 4 servings.

Nutritional Facts 1 serving (1 piece) equals 605 calories, 32 g fat (10 g saturated fat), 58 mg cholesterol, 518 mg sodium, 53 g carbohydrate, 3 g fiber, 23 g protein.

Originally published as English Pasties in Country Extra May 1992, p51

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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