Cornish Pasties

* Exported from MasterCook II *

Cornish Pasties

Recipe By : Taste of Home magazine, April/May '93, p.28
Serving Size : 4 Preparation Time :0:00
Categories : Beef Potatoes
Taste Of Home Entree Or Side Dish
Meat Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Boneless Top Round Steak -- cut in 1/2" pieces
2 To 3 Medium Potatoes, Peeled -- cut in 1/2" cubes
1 Cup Chopped Carrots
1/2 Cup Finely Chopped Onion
2 Tablespoons Chopped Fresh Parsley
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/4 Cup Butter Or Margarine -- melted
Pastry:
3 Cups Flour
1 Teaspoon Salt
1 Cup Shortening
8 To 9 Tbsp. Ice Water
1 Egg -- beaten, optional

In a bowl combine round steak, potatoes, carrots, onions, parsley, salt
and pepper. Mix well. Add butter and toss to coat. Set aside. For
pastry, combine flour and salt in a mixing bowl. Cut in shortening until
mixture forms pea-size crumbs. Sprinkle with water, 1 tablespoon at a
time. Toss lightly with a fork until dough forms a ball. DO NOT
OVER-MIX. Divide dough into fourths. Roll out, one portion at a time
into a 9" circle. Transfer to a greased baking sheet. Mound about 1 1/4
cups of meat filling on half of circle. Moisten edges with water. Fold
dough over mixture and press edges with fork to seal. Repeat with
remaining pastry and filling. Cut slits in the top of each pasty. Brush
with beaten egg, if desired. Bake at 375 F. for 50-60 minutes or until
golden brown.

MC formatting by bobbi744@sojourn.com

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