Cornish Pasties
From lyanthya 16 years ago
- 40 minutes to make
- Serves 5
Cornish pasties used to be the standard lunch for workers in the mines. Now they can be enjoyed hot from the oven. I love these--comfort food at its best.
Ingredients
- Pastry: shopping list
- 3 cups all-purpose flour shopping list
- 1 1/2 tsp salt shopping list
- 11/2 cup shortening shopping list
- 1/3 Tblsp cold water shopping list
- Filling: shopping list
- 1 lb beef stew meat, cut into 1/2 inch cubes shopping list
- 1 large potato, cut into 1/2 inch cubes shopping list
- 1 turnip (optional) cut into 1/2 inch cubes shopping list
- 1 onion, finely chopped shopping list
- salt & pepper shopping list
- 1/2 teaspoon worcestershire sauce shopping list
- butter, cut into small cubes shopping list
How to make it
- For the pastry:
- Mix the salt with the flour.
- Blend in the shortening until the mixture resembles large crumbs.
- Slowly add the water while mixing until the dough holds together.
- Roll out the dough into 8-inch rounds.
- For the filling:
- Mix the vegetables and meat in a bowl.
- Add salt, a good amount of freshly-ground pepper, and Worcestershire sauce, and mix thoroughly.
- Moisten the edge of the pastry with water.
- Put filling on one half of each pastry round, dot with several cubes of butter, and fold the other half over the filling,
- Prick the top two or three times.
- Place the pasties on a shallow baking pan and bake at 450 degrees 10 to 12 minutes.
- Reduce the heat to 350 and bake 25 to 30 minutes longer.
- Remove from oven and cool for 20 minutes before serving.
The Rating
Reviewed by 1 people-
had the pleasure of trying pasties on a recent visit to the upper peninsula in Michigan. now i can make it at home. thants for the post.
choclytcandy
in Dallas loved it
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