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Favorite Cornish Pasties Recipe

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Years ago, when bakeries in my Midwestern hometown made pasties, people scrambled to get there before they were all gone. Now I make my own...filled with meat, potatoes and vegetables, they make a complete meal and are great for picnics or potlucks. —Gayle Lewis Yucaipa, California

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Favorite Cornish Pasties Recipe

Prep: 30 min. Bake: 50 min.

Yield: 4 Servings

30 50 80

Ingredients

FILLING:
1 pound 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, lightly beaten, optional

Directions

In a large bowl, combine the 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 large 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.

Nutritional Facts 1 serving (1 each) equals 1,129 calories, 64 g fat (20 g saturated fat), 94 mg cholesterol, 1,349 mg sodium, 96 g carbohydrate, 6 g fiber, 38 g protein.

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

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