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Beef

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.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

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
  • 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

  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 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 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edge with water; fold dough over filling and press edge with a fork to seal. Place on a parchment-lined 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake until golden brown, 50-60 minutes. (If desired, pour milk into slits halfway through baking time.) Serve with ketchup.