Pasties - which are meat-filled turnovers - came from England along with the Cornish who settled in America. Years ago, miners and woodsmen throughout the Midwest relished having these pasties in their lunch boxes.
Total TimePrep: 20 min. Bake: 1 hour
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup shortening
- 1/4 cup cold water or milk
- 1/2 pound beef top sirloin steak, cubed
- 1/4 pound boneless pork steak, cubed
- 2 medium potatoes, peeled and cubed
- 1 small onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1 large egg, beaten, optional
- 2 teaspoons water
- Combine flour and salt. Cut in shortening. Add enough water or milk to moisten dry ingredients. Shape into a ball. Cover and set aside.
- For filling, toss together beef, pork, potatoes, onion, salt and pepper. Divide the pastry in half and roll each into a 10-in. circle. Divide the filling over the center of each pastry; dot each with 1/2 tablespoon butter. Fold pastry over the filling, sealing edges tightly. Cut slits in the top of the pasties. If desired, brush tops with egg. Place on a greased baking sheet. Bake at 400° for 45 minutes. Spoon 1 teaspoon water per pastry in slits. Reduce heat to 350°; bake 15 minutes longer or until golden.
Nutrition Facts1 piece: 605 calories, 32g fat (10g saturated fat), 58mg cholesterol, 518mg sodium, 53g carbohydrate (4g sugars, 3g fiber), 23g protein.
Originally published as English Pasties in Country Extra May 1992
Follow along as we show you how to make these fantastic recipes from our archive.