Cornish Pasties

Ingredients

• Crust for 5 individual pasties:
• 5 cups flour
• 1 1/2 teaspoons salt
• 1 2/3 cup shortening
• 2/3 cup ice water
• Filling:
• 1 pound good beef (flank or chuck)
• 1/4 - 1/3 pound pork steak
• 5 medium-size potatoes
• 1 medium onion minced
• 1/2 medium rutabaga
• 1 teaspoon salt
• Pepper, to taste
• Butter or margarine

Directions

For crust: Combine flour and salt. Cut in shortening until like a coarse meal. Add water. Stir just until a ball forms. Wrap in plastic wrap and refrigerate while preparing filling.

For filling: Cut meat into small pieces. Peel potatoes; quarter lengthwise, then slice in small pieces. Cut rutabaga in small dice. Mix vegetables lightly with meat and seasonings in a large bowl. For each pasty, roll crust in a 9-inch circle on lightly floured board. Place 1/5 of the filling on half of crust circle. Dot with butter or margarine, about 1 teaspoon per pasty. Fold other half of dough over filling. Trim and crimp edges to seal in the filling. Place on cookie sheet. Cut 3 slits in top of each pasty to let steam escape. Make at 375 degrees for 1 hour. 5 servings. (The Tierney family likes to serve these with ketchup.

Submitted 6/13/05.
Source: Enid Tierney (from Michigan)
Submitted By: Joy Bowers
ebowers@matnet.com
Cornish Pasties