My Great-Aunt Gladys was from a small mining town in England where pasties were popular. I loved to watch her craft each Cornish pasty, as she made them in different sizes depending on who was eating. Serve with a green salad to make a wonderful meal.
3 cups all-purpose flour
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1 cup shortening
8 to 10 tablespoons ice water
FILLING:
1 pound beef top round steak, cut into 1/2-inch pieces
1-1/2 cups finely chopped onion
1-1/2 cups cubed peeled potatoes (1/2-inch cubes)
1-1/2 cups chopped peeled turnips (1/2-inch cubes)
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
1/2 cup evaporated milk, optional
Ketchup
In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes.
Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 30 minutes. If desired, pour milk into slits. Bake until golden brown, 20-30 minutes longer. Serve with ketchup.
3 cups all-purpose flour
1-1/2 teaspoons salt
3/4 teaspoon baking powder
1 cup shortening
8 to 10 tablespoons ice water
FILLING:
1 pound beef top round steak, cut into 1/2-inch pieces
1-1/2 cups finely chopped onion
1-1/2 cups cubed peeled potatoes (1/2-inch cubes)
1-1/2 cups chopped peeled turnips (1/2-inch cubes)
1 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter
1/2 cup evaporated milk, optional
Ketchup
In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes.
Preheat oven to 375°. In another large bowl, combine beef, onion, potatoes, turnips, salt and pepper. Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
Place on a parchment-lined rimmed 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties. Bake 30 minutes. If desired, pour milk into slits. Bake until golden brown, 20-30 minutes longer. Serve with ketchup.
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