Cornish Pasties

Cornish Pasties Ingredients

=== SHORTCRUST PASTRY ===	12 oz Chuck steak; diced
3 1/2 c Plain flour	Salt and pepper; to taste
1 pn Salt	1 md Onion - (or 2 small); finely
1 c Vegetable shortening or lard	2 sm Carrots; finely chopped
1/3 c Cold water; to mix	1 lg Potato; finely diced
=== FILLING ===	1 Egg; beaten

Instructions for Cornish Pasties

Measure flour, salt, and shortening into bowl. Blend quickly until the consistency of fine bread crumbs. Add cold water and blend until dough all pulls together. Dough should be slightly stretchy rather than crumbly. Roll out dough between 1/8- and 1/4-inch thick. Cut into 6-inch circles. Dice chuck steak, season with salt and pepper. Add to pot of water and boil gently. Chop the onions and carrots and add to the pot with the meat. Simmer about 15 minutes or until almost tender. When the meat is almost tender, peel and dice the potato. Add to the meat and vegetable mixture, and simmer for about 5 minutes more. Drain meat and vegetable mixture. Preheat oven to 400 degrees. Lay the pastie rounds on a flat surface. Brush the rim of each pastie round with beaten egg. Place an equal portion of the steak mixture on each round. Bring the sides up and pinch the edges together into a crest. Allow for a few air vents for steam to escape as the pasties cook. Put the pasties on a greased baking sheet and brush the outsides with the remaining egg wash. Bake for 20 minutes at 400 degrees. Reduce the heat to 350 degrees, then bake for 40 minutes longer. Remove from the oven. Serve warm. Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l.

Main Ingredient: BeefCuisine: Uncategorized

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