Cornish Pasties

Name: Cornish Pasties
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8 servings.
Cuisine: Europe, British
Ingredients: 3 cups all-purpose flour; 1-1/2 teaspoons salt; 3/4 teaspoon baking powder; 1 cup shortening; 8 to 10 tablespoons ice water; FILLING:; 1 pound beef top round steak, cut into 1/2-inch pieces; 1-1/2 cups finely chopped onion; 1-1/2 cups cubed peeled potatoes (1/2-inch cubes); 1-1/2 cups chopped peeled turnips (1/2-inch cubes); 1 teaspoon salt; 1/4 teaspoon pepper; 4 tablespoons butter; 1/2 cup evaporated milk, optional; Ketchup

TOTAL TIME: Prep: 30 min. + chilling Bake: 50 min. YIELD: 8 servings.

My Great-Aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. Serve with a green salad to make a wonderful meal. —Verna Hainer, Pueblo, Colorado

Ingredients

3 cups all-purpose flour
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1 cup shortening
8 to 10 tablespoons ice water
FILLING:
1 pound beef top round steak, cut into 1/2-inch pieces
1-1/2 cups finely chopped onion
1-1/2 cups cubed peeled potatoes (1/2-inch cubes)
1-1/2 cups chopped peeled turnips (1/2-inch cubes)
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
1/2 cup evaporated milk, optional
Ketchup

Directions

1. In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes.
2. Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on a parchment-lined 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake until golden brown, 50-60 minutes. (If desired, pour milk into slits halfway through baking time.) Serve with ketchup.

Nutrition Facts

1/2 pasty: 556 calories, 32g fat (10g saturated fat), 47mg cholesterol, 864mg sodium, 46g carbohydrate (3g sugars, 3g fiber), 19g protein.