Cornish Pasties
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INGREDIENTS 1 "Can't Fail Pie Crust"
3/4 pound sirloin or top round steak, cut into 1/2-inch dice
1 large onion, chopped fine
2 medium potatoes, cut into 1/2-inch dice
1 carrot, cut into 1/2-inch dice
1 small turnip, cut into 1/2-inch dice
1/2 teaspoon thyme or thyme plus savory salt, about 3/4 teaspoon
PepperPreheat the oven to 400 degrees.
Cut the meat into very small pieces, 1/2-inch dice or less. Place in a medium bowl and mix with the rest of the vegetables. Add salt and pepper, to taste.
Divide the dough into 8 pieces. On a lightly floured surface roll each piece into a 6-inch circle. Heap an equal amount of filling in the center of each circle. Brush the edges with water, then bring opposite edges together over the top and pinch to seal well. Flute the seam with a fork or your fingers to make a pretty edge.
Place pasties on a baking sheet and bake for 20 to 25 minutes, or until the crust is browned. Remove from the oven and cover with foil. Reduce the oven temperature to 350 degrees, return pasties to oven, and continue baking for another 30 to 35 minutes more. Serve hot or cold.
Makes 4 servings
NOTE - For a variation, make 2 large pasties instead of 8 small ones. After covering with foil, bake for about 60 minutes.