Cornish Pasties

Ingredients

• Filling:
• 2 1/2 c. cooked beef, pork, chicken, etc.
• 3 med. potatoes, cubed
• 1 med. onion, diced
• 1 c. diced turnip or rutabage
• 1/2 c. beef broth
• Dough:
• 3 c. flour
• 1 1/2 tsp. baking powder
• 1 1/2 tsp. salt
• 1 c. plus 3 tbsp. chilled shortening
• 1/2 c. ice water

Directions

Make dough the usual way, several hours or even a day or two ahead. Wrap in plastic wrap & chill. Let come to room temp. about 1/2 hour before use. Roll into large 1/4 inch sheet and cut 6 rounds about 7 to 8 inches in diameter.

Dice meat and onion. Add potatoes and turnips and toss together with 1 tsp. salt & plenty of pepper.

Divide filling into 6 portions and place on one half of each circle. Brush the borders with cold water, fold edges together and crimp together with fingers or fork. Pierce 2 or 3 times with tines of fork. Place on greased baking sheet.

Bake in preheated 425 oven for 12 min. turn down heat to 350 and continue baking about 45 min. till crisp & bubbly. Serve hot, warm or cold.

Submitted 6/13/05.
Source: My files
Submitted By: Ruth A. Burbage
burbage@pell.net
Cornish Pasties