This recipe was given to me by my Aunt, Carol Cron. My Great Grandfather Tretheway loved meat pies, and this recipe has been with us forever. You can use round steak if you wish. You may also make 1 large pie rather than 5 pasties.
My Private Note
Units: US | Metric
- 1For the pastry.
- 2In a large mixing bowl stir together thoroughly the flour and the salt.
- 3With a pastry cutter cut in the shortening till the mixture resembles coarse crumbs.
- 4Using the 7-8 T.
- 5ice water gradually all to dry ingredients, 1 T.
- 6at a time, tossing the ingredients with a fork till the mixture holds together.
- 7Form into a ball.
- 8If desired, cover and chill the dough 1 hour.
- 9Meanwhile, prepare the meat-vegetable filling.
- 10Peel and coarsely chop the potatoes.
- 11In a bowl combine the cubed corned beef, chopped potato, cubed turmip or carrot, onion,, salt and pepper.
- 12Set aside.
- 13Divide the dough into five equal portions.
- 14On a lightly floured surface roll out each portion of dough to a 9 inch circle.
- 15Place about 1 cup meat vegetable filling on one half of each circle of dough; fold the pastry over the filling to make a half circle.
- 16Using tines of a fork, seal the pastry edge.
- 17Cut slits in the pastry for escape of steam.
- 18Carefully transfer pasties to an ungreased baking sheet.
- 19Bake pasties at 400 degrees till golden brown about 45 minutes.
- 20If desired, in a small sauce pan combine 1/2 cup ketchup with 1/4 cup water, heat through.
- 21Serve with the pasties.
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Nutritional Facts for Corned Beef Pasties
Serving Size: 1 (361 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 944.8
- Calories from Fat 531
- Total Fat 59.0 g
- Saturated Fat 16.1 g
- Cholesterol 88.9 mg
- Sodium 1983.9 mg
- Total Carbohydrate 76.4 g
- Dietary Fiber 4.6 g
- Sugars 2.7 g
- Protein 26.4 g