Herbed Cornish Pasties
TOTAL TIME: Prep: 1-1/4 hours + chilling Bake: 25 min.
YIELD: 4 servings.
These hand-held golden packets are packed with the irresistible combination of beef and potatoes.—Maribeth Edwards, Follansbee, West Virginia
Ingredients
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2 cups all-purpose flour
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1 teaspoon salt
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1/2 teaspoon dried basil
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1/2 teaspoon dried thyme
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1/2 cup shortening
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1/4 cup butter
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5 to 6 tablespoons ice water
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FILLING:
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1 pound boneless beef chuck, cut into 1/2-inch cubes
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2 tablespoons canola oil, divided
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1 teaspoon salt
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1/8 teaspoon pepper
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2 tablespoons all-purpose flour
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1 cup water
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2 medium potatoes, peeled and diced
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1/2 cup diced carrot
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1/2 cup diced onion
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1 egg, lightly beaten
Directions
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1.
In a large bowl, combine the flour, salt, basil and thyme; cut in shortening and butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for at least 30 minutes.
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2.
Meanwhile, in a skillet, brown beef in 1 tablespoon oil until no longer pink; sprinkle with salt and pepper. Remove with a slotted spoon; set aside. Add remaining oil to skillet; gradually stir in flour until smooth. Cook and stir over medium heat for about 2-3 minutes or until lightly browned. Gradually add water; whisk until smooth.
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3.
Return beef to skillet. Reduce heat; cover and simmer for 20 minutes. Add the potatoes, carrot and onion. Cover and simmer for 25 minutes or until tender. Remove from the heat; cool.
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4.
Divide pastry into four equal portions. On a lightly floured surface, roll out one portion into a 9-in. circle. Mound 3/4 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
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5.
Place on an ungreased baking sheet. Repeat with remaining pastry and filling. Cut three slits in top of each; brush with egg.
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6.
Bake at 400° for 25-30 minutes or until golden brown.
Nutrition Facts
1 each: 910 calories, 55g fat (19g saturated fat), 157mg cholesterol, 1368mg sodium, 69g carbohydrate (5g sugars, 4g fiber), 32g protein.
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