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Recipe Name: Cornish Pasties-taste Of Home Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

1 Pound(s) Boneless top round steak, in
1/2" pieces
2 Potatoes, peeled in 1/2"
cubes 2 to 3
1 Cup(s) Chopped carrots
1/2 Cup(s) Finely chopped onion
2 Tablespoon(s) Chopped fresh parsley
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
1/4 Cup(s) Butter or margarine, melted
3 Cup(s) Flour
1 Cup(s) Shortening
8 Tablespoon(s) Ice water, 8 to 9
1 Egg, beaten optional
In a bowl combine round steak, potatoes, carrots, onions, parsley,
salt and pepper. Mix well. Add butter and toss to coat. Set aside. For
pastry, combine flour and salt in a mixing bowl. Cut in shortening
until mixture forms pea-size crumbs. Sprinkle with water, 1 tablespoon
at a time. Toss lightly with a fork until dough forms a ball. DO NOT
OVERMIX. Divide dough into fourths. Roll out, one portion at a time
into a 9" circle. Transfer to a greased baking sheet. Mound about 1
1/4 cups of meat filling on half of circle. Moisten edges with water.
Folddough over mixture and press edges with fork to seal. Repeat with
remaining pastry and filling. Cut slits in the top of each pasty.
Brush with beaten egg, if desired. Bake at 375 F. for 50-60 minutes or
until golden brown. MC formatting by Recipe by:
Taste of Home magazine, April/May '93, p.28 Posted to MC-Recipe Digest
V1 #580 by (The Meades) on Apr 19, 1997

Nutrition (calculated from recipe ingredients)
Calories: 1389
Calories From Fat: 858
Total Fat: 95.7g
Cholesterol: 186.2mg
Sodium: 1291.4mg
Potassium: 1017.2mg
Carbohydrates: 98.6g
Fiber: 6.1g
Sugar: 6.8g
Protein: 32.8g

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