Cornish Pasties
My Great-aunt
Gladys was from a small 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 them. Serve with a green salad to make a wonderful meal.
—Verna Hainer, Pueblo, CO
Prep: 30 min. + chilling
Bake: 50 min. • Makes: 8 servings
3 cups all-purpose flour 11/2 tsp. salt
³/4 tsp. baking powder 1 cup shortening
8 to 10 Tbsp. ice water FILLING 1 lb. beef top round steak, cut into 1/2-in. pieces 11/2 cups finely chopped onion 11/2 cups cubed peeled potatoes (1/2-in. cubes) 11/2 cups chopped peeled turnips (1/2-in. cubes)
1 tsp. salt
1/4 tsp. pepper
4 Tbsp. butter
1/2 cup evaporated milk, optional
Ketchup
1. 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 dough for 30 minutes.
2. 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 11/2 cups filling on half of circle; dot with 1 Tbsp. butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
3. Place on a parchment-lined rimmed 15x10x1-in.baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake for 30 minutes. If desired, pour milk into slits. Bake pasties 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.
1/2 PASTY 556 cal., 32g fat (10g sat. fat), 47mg chol., 864mg sod., 46g carb. (3g sugars, 3g fiber), 19g pro.
test kitchen tip These can also be reheated in the microwave.