| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |
![]()
Cornish Pasties
- 4 1/2 cups all-purpose flour
- 1 cup vegetable shortening
- 1 1/4 cups ice water
- 1 teaspoon salt
- 5 1/2 cups potatoes, peeled, sliced thin
- 2 medium carrots, shredded
- 1 small onion, diced
- 1/2 cup rutabaga, diced
- 1 1/2 pounds lean ground beef
- 1/2 pound lean ground pork
- 2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 cup beef broth
- Combine flour and salt in a large bowl. Using pastry blender, cut shortening into flour. Make a well in the center of mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
- In large bowl combine the uncooked vegetables, uncooked meats, salt, pepper, and beef broth, mixing well.
- Roll out pastry dough into 6 x 8-inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring the 6-inch sides together and seal. Cut a slit in the top of each pasty.
- Place on baking sheets. Bake at 425*F (220*C) for 45 minutes.
Makes 8 to 10 pasties.
| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | Copyright © 1999 - 2008 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating