Cornish Pastie
INGREDIENTS
  • • 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
DIRECTIONS
  1. • 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.
  2. • 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.
  3. • 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.
  4. • Freeze option: Freeze cooled pasties in a freezer container. To use, reheat pasties on a parchment-lined baking sheet in a preheated 375° oven until heated through.
RECIPE BACKSTORY
--Andrew W.