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Herbed Cornish Pastries  Recipe

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This recipe for Herbed Cornish Pastries , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jeannie (Mills) Sieferman
Added: Wednesday, March 23, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
2 c all purpose flour
1 tsp salt
1/2 tsp dried basil
1/2 tsp dried thyme
1/2 c shortening
1/4 c butter or margarine
5 to 6 Tbsp ice water


Filling:
1 lb boneless beef chuck
cut into 1/2 inch cubes
2 Tbsp cooking oil, divided
1 tsp salt
1/8 tsp pepper
2 Tbsp all purpose flour
1 c water
1/2 c diced carrot
2 medium potatoes
peeled and diced
1/2 c diced onion
1/4 c frozen peas (opt)
1 egg, lightly beaten

Directions:
Directions:
In a bowl, combine flour, salt basil and thyme; cut in shortening and butter until crumbly. Add water, 1 Tbsp 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-Tbsp 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, carrots 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 of the pastry into a 9 inch circle. Mound 3/4 c filling on half of circle. Moisten edges with water; fold dough over filling and press edges with a fork to seal. Place on an un-greased baking sheet. Repeat with remaining pastry and filling. Cut three slits in top of each; brush with egg. Bake at 400 degrees for 25 30 minutes or until golden brown.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
These are very good.

 

 

 

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