Corned Beef Pasties

Recipe by Diana Adcock
READY IN: 1hr
SERVES: 5
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
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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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