Cornish Pasties
- Reviews 1
Ready In: 1 hr
Serves: 36
Ingredients
- 1 lb ground beef, lean browned and drained
- 4 tablespoons flour
- 1 teaspoon seasoning salt (we used hy's)
- 1 teaspoon gravy beef base
- 1 teaspoon dried parsley
- 1 1⁄2 teaspoons beef bouillon granules, dissolved in
- 1⁄2 cup water
- 2 cups potatoes, peeled, diced
- 1 cup carrot, peeled, diced
- 4 tablespoons onions, minced finely
- 1 garlic clove, minced
never fail pastry
- 1 lb shortening (Crisco)
- 2 teaspoons salt
- 1 egg
- 1 tablespoon vinegar
- 5 cups flour
- 1 cup water
Directions
- FILLING: Brown and drain the ground beef.
- Measure seasonings, prepare veggies and put in dishes.
- Mix water and beef broth granules.
- Combine beef, seasonings and flour and stir well to coat.
- Add vegetables and beef broth mix and cook til veggies are crisp tender. Stir frequently to prevent sticking and burning.
- PASTRY: We make the pastry in 2 batches in the food processor.
- Beat the egg in a 2 cup measuring cup.
- Add very cold water to 1 cup measure.
- Add vinegar and stir.
- Put 2 1/2 cups flour in processor; add 1/2 the shortening and 1/2 salt. Pulse to a mealy texture.
- Divide liquid and add very slowly til machine starts to labor.
- Add liquid drip by drip til a lump forms and stays together.
- Remove pastry and repeat process.
- We use a large turn-over form that seals and cuts out the dough.
- Roll out 1/4 dough at a time on a heavy pastry cloth and using the turnover form.
- Cut out out circles.
- Place on form and put about 1 tbsp filling or a little less on dough.
- You should have a little egg mix left from pastry. Brush edges with this and close and seal pastie and place on baking sheets.
- Brush with milk.
- Bake at 425°F for 20 minutes.
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