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Herbed Cornish Pasties

 Herbed Cornish Pasties
These hand-held golden packets are packed with the irresistible combination of beef and potatoes.—Maribeth Edwards, Follansbee, West Virginia
4 ServingsPrep: 1-1/4 hours + chilling Bake: 25 min.

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 cup shortening
  • 1/4 cup butter
  • 5 to 6 tablespoons ice water
  • FILLING:
  • 1 pound boneless beef chuck, cut into 1/2-inch cubes
  • 2 tablespoons canola oil, divided
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 cup water
  • 2 medium potatoes, peeled and diced
  • 1/2 cup diced carrot
  • 1/2 cup diced onion
  • 1 egg, lightly beaten

Directions

  • 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.

2 of 2

Herbed Cornish Pasties (continued)

Directions (continued)

  • 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.
  • 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.
  • 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.
  • Place on an ungreased baking sheet. Repeat with remaining pastry and
  • filling. Cut three slits in top of each; brush with egg.
  • Bake at 400° for 25-30 minutes or until golden brown. Yield: 4
  • servings.
Nutritional Facts: 1 serving (1 each) equals 910 calories, 55 g fat (19 g saturated fat), 157 mg cholesterol, 1,368 mg sodium, 69 g carbohydrate, 4 g fiber, 32 g protein.