Classic Cornish Pasties

By ctaubenheim

From: Fast & Healthy Magazine

NOTE: I used Pillsbury Ready Crust

Ingredients

• PASTRY
• 2 2/3 cups all purpose flour
• 1 tsp salt
• 1 cup shortening
• 7 to 8 Tbsp cold water
• PASTIES
• 1 Medium potato, diced (about 1 cup)
• 3/4 lb beef boneless round or chuck steak, cut into 1/4 inch pieces
• 2 medium carrots, diced (about 1 cup)
• 1 medium onion, chopped (about 1/2 cup)
• 1 tsp salt
• 1/2 tsp pepper
• 6 tsp margarine or butter
• 6 tsp water
• 2 Tbsp milk

Preparation

Step 1

Arrange oven racks to divide oven evenly into thirds. Heat oven to 350.

PASTRY: Mix flour and salt. Cut in shortening until particles are size of small peas. Sprinkle in water, 1 Tbsp at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp water can be added if necessary). Gather pastry into ball; divide into 6 equal parts on lightly floured cloth covered surface. Roll each part into 9 inch circle with lightly floured cloth-covered rolling pin.

PASTIES: Place 3 pastry circles on each of 2 ungreased large cookie sheets. Layer potato, beef, carrots and onion on half of each circle to within 1 1/2 inches of edge. Sprinkle with salt and pepper. Dot each with 1 tsp margarine; sprinkle with 1 tsp water. Brush edge of each circle with water. Fold plain half of circle over filling; fold edges up and seal with fork dipped in flour. Cut small slits in top; brush lightly with milk. Bake 30 minutes; reserve cookie sheets on oven racks. Bake 30 minutes longer.

NOTE: I used Pillsbury Ready Crust

Calories: 620
Carbs: 48g
Fat: 40g
Cholesterol: 35mg
Sodium: 810mg
Potassium: 350mg