Cornish Pasties

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  Total Time

  
  

  
  Prep: 30 min. + chilling Bake: 50 min.

  
  
  
  



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  Makes

  
  
  

  
  8 servings

  
  
  
  

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

• 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.


• 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 rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 30 minutes. If desired, pour milk into slits. Bake until golden brown, 20-30 minutes longer. Serve with ketchup.


• Freeze option: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.

Nutrition Facts

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

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