Corned Beef Pasties
- Reviews 4
Ready In: 1 hr
Serves: 5
Yields: 1 pie
Ingredients
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons salt
- 1 cup shortening or 1 cup butter
- 7 -8 tablespoons ice cold water
- 2 -3 medium potatoes
- 1 lb corned beef, cut into small cubes
- 1 medium turnips or 4 medium carrots, cut into small cubes
- 1 medium onion, diced small
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
Directions
- For the pastry.
- In a large mixing bowl stir together thoroughly the flour and the salt.
- With a pastry cutter cut in the shortening till the mixture resembles coarse crumbs.
- Using the 7-8 T.
- ice water gradually all to dry ingredients, 1 T.
- at a time, tossing the ingredients with a fork till the mixture holds together.
- Form into a ball.
- If desired, cover and chill the dough 1 hour.
- Meanwhile, prepare the meat-vegetable filling.
- Peel and coarsely chop the potatoes.
- In a bowl combine the cubed corned beef, chopped potato, cubed turmip or carrot, onion,, salt and pepper.
- Set aside.
- Divide the dough into five equal portions.
- On a lightly floured surface roll out each portion of dough to a 9 inch circle.
- Place 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.
- Using tines of a fork, seal the pastry edge.
- Cut slits in the pastry for escape of steam.
- Carefully transfer pasties to an ungreased baking sheet.
- Bake pasties at 400 degrees till golden brown about 45 minutes.
- If desired, in a small sauce pan combine 1/2 cup ketchup with 1/4 cup water, heat through.
- Serve with the pasties.
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