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Herbed Cornish Pasties

Country.Chef's picture
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Salt 1 Teaspoon
  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
  Pepper 1⁄8 Teaspoon
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked

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