Herbed Cornish Pasties
|All purpose flour||2 Cup (32 tbs)|
|Dried basil||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Ice water||6 Tablespoon|
|Boneless beef chuck||1 Pound, cut into 1/2-inch cubes|
|Vegetable oil||2 Tablespoon, divided|
|All purpose flour||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Potatoes||2 Medium, peeled|
|Diced carrot||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
In a bowl, combine flour, salt, basil and thyme; cut in shortening and butter until crumbly.
Add water, 1 tablespoon 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 tablespoon 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, carrot 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 into a 9-in.circle.
Mound 3/4 cup filling on half of circle.
Moisten edges with water; fold dough over filling and press edges with a fork to seal.
Place on an ungreased baking sheet.
Repeat with remaining pastry and filling.
Cut three slits in top of each; brush with egg.
Bake at 400° for 25-30 minutes or until golden brown.