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Cornish Pasties

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
  • Total Time
    Prep: 30 min. + chilling Bake: 50 min.
  • 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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