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
- 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
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup shortening
- 8 to 9 tablespoons ice water
- 1 egg, lightly beaten, optional
- 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.
Originally published as Cornish Pasties in Taste of Home April/May 1993, p27
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