Ingredients: |
Ingredients: PASTRY (You can use pre-made pie pastry)
12 oz. (3 c. flour)
1/4 t. salt
3 oz. (3/8 c.) flour
3 oz. (3/8) c. veg fat (can use Crisco)
5-6 T. water, iced
FILLING:
1 small turnip, peeled and coarsely chopped
12 oz. lean beef, finely chopped, or ground beef
1 large onion, finely chopped
4 medium sized potatoes, peeled and finely diced
1 t. salt, 1/4 t. black pepper
OTHER:
1 egg, lightly beaten
Water
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Directions: |
Directions:TO MAKE PASTIES:
Roll out the pastry 1/8" thick.
Using a 6" pastry cutter or a small plate, cut the dough into rounds. The scraps can be worked together, rolled out again and used until too little is left for another round. Twelve should be obtained from this amount of dough.
In a large bowl, combine the turnip, beef, onion, potatoes, salt, and pepper, until the mixture is thoroughly blended.
Place a small heap of the filling in the center of each round of dough.
Using a pastry brush, coat the edges of the pastry with water and join them to form a semi-circle.
Using your fingers, press the edges together firmly to seal the filling inside.
Place the pasties on a large baking sheet and using a sharp knife, make 2 small slits across top of each pasty; coat the entire surface with beaten egg.
Cook on the middle shelf of the oven for 15 minutes at 400F; reduce heat to 350ºF.
Bake 40 minutes longer, or until golden brown.
Serve hot or refrigerate and serve cold.ºº |
This recipe for CORNISH PASTIES is from