Cornish Pasties

Recipe by evelynathens
READY IN: 1hr 20mins
YIELD: 10 pasties




  • Combine ½ cup flour, shortening, 6 tbsp ice water and salt in large bowl and beat well with large whisk or wooden spoon.
  • Using fingertips, blend in remaining flour until mixture resembles coarse meal.
  • If too dry, add up to 2 tbsp more ice water, a few drops at a time.
  • Gather dough into ball.
  • Refrigerate at least 1 hour.
  • Combine beef, potatoes, onion and herbs and season generously with salt and pepper.
  • Stir in enough beef gravy to bind mixture.
  • Roll dough out on lightly floured surface to thickness of 1/8 of an inch.
  • Using 5-6 inch in diameter, round cutter, cut 10 circles.
  • Preheat oven to 400°F.
  • Lightly grease baking sheet.
  • Mound meat mixture lightly in center of each circle; brush border with milk; fold dough in half over filling, pinching edges together to seal.
  • Brush pastries with milk.
  • Arrange on prepared sheet.
  • Bake 10 minutes, reduce oven temperature to 340F and continue baking until pasties are light brown, about 45-50 minutes.
  • Serve hot or at room temperature.