Herbed Cornish Pasties

Herbed Cornish Pasties Ingredients

2 cups all-purpose flour	2 tablespoons cooking oil divided
1 teaspoon salt	1 teaspoon salt
1/2 teaspoon dried basil	1/8 teaspoon pepper
1/2 teaspoon dried thyme	2 tablespoons all-purpose flour
1/2 cup shortening	1 cup water
1/4 cup butter or margarine	2 medium potatoes peeled and diced
5 to 6 tablespoons ice water	1/2 cup diced carrot
FILLING:	1/2 cup diced onion
1 pound boneless beef chuck cut into 1/2-inch cubes	1 egg, lightly beaten

Instructions for Herbed Cornish Pasties

In a bowl, combine flour, salt, basil and thyme; cut in shortening and butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until mixture forms a ball. Cover and chill for at least 30 minutes.
Meanwhile, brown beef in a skillet in 1 tablespoon oil; sprinkle with salt and pepper. Remove with a slotted spoon; set aside. Add remaining oil to skillet; gradually stir in flour until smooth. Cook and stir over medium heat for about 2-3 minutes or until lightly browned. Gradually add water; whisk until smooth. Return beef to skillet. Reduce heat; cover and simmer for 20 minutes. Add potatoes, carrot and onion. Cover and simmer for 25 minutes or until tender. Remove from the heat; cool.
Divide pastry into four equal portions. On a lightly floured surface, roll out one portion into a 9-in. circle. Mound 3/4 cup filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on an ungreased baking sheet. Repeat with remaining pastry and filling. Cut three slits in top of each; brush with egg. Bake at 400 for 25-30 minutes or until golden brown. Yield: 4 servings.

Main Ingredient: BeefCuisine: American

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