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CORNISH MEAT PASTIES
Pronounced "PAW-stees"! Many decades ago, in old Cornwall, England, the coal-miners used to carry these for their lunch down in the mines. They were inexpensive to make, and usually Cornish wives made more than four at a time! I'm almost totally English; my Grandmother (who was from Cornwall) used to make these, then my Aunt took over from her. I get very nostalgic over these little beauties!! If you don't want to make your own pastry, you may substitute 2 frozen deep-dish pie crusts, or 2 refrigerated pie crusts, but it won't be the same nor as good!!
Servings: 4
FILLING:
1 pound Top Round Steak or Chuck Steak -- cut in 1/4" cubes (Pork or Lamb can be substituted)
2 cups peeled diced Potatoes, in 1/4" cubes
1 cup diced Carrots, in 1/4" cubes
1 cup diced Turnips, in 1/4" cubes
1 cup finely chopped Onion
1 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Basil
1/4 teaspoon dried Dillweed
4 tablespoons Butter -- melted
PASTRY:
4 cups All-purpose flour
1 teaspoon Salt
1 1/2 cups Shortening
1/2 cup Ice Water
1 Egg -- beaten
FOR THE FILLING: Combine meat and vegetables in a large bowl; stir in seasonings. Add butter; toss to coat well and set aside.
FOR THE PASTRY: Combine flour and salt in a mixing bowl; cut in shortening with a pastry blender until the mixture forms pea-sized crumbs. Sprinkle with water, 1 tablespoon at a time, tossing lightly with a fork after each addition, until dough forms a ball. DO NOT OVERMIX. Warp dough in plastic wrap; set aside in refrigerator 30 minutes to rest.
TO ASSEMBLE: Preheat oven to 375 degrees; grease a shallow baking pan or sheet. Divide dough into fourths. On a floured surface, roll out one portion into a 9" circle; transfer to baking sheet. Mound about 1-1/4 cups of filling on one-half of the circle; fold dough over the mixture; press edges with fork to seal. Repeat with the remaining pastry and filling. Cut slits in the top of each pastie; brush with egg. Bake 50-60 minutes, or until golden brown. Serve hot or at room temperature.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved