English Pasties Recipe
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English Pasties

By: Margaret Johnson  
"Pasties - which are meat-filled turnovers - came from England along with the Cornish who settled in America. Years ago, miners and woodsmen throughout the Midwest relished having these pasties in their lunch boxes."

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 361 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup cold water or milk
  • FILLING:
  • 1/2 pound boneless beef sirloin, cubed
  • 1/4 pound boneless pork steak, cubed
  • 2 medium potatoes, peeled and cubed
  • 1 small onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon butter
  • 1 egg, beaten
  • 2 teaspoons water

Directions

  1. Combine flour and salt. Cut in shortening. Add enough water or milk to moisten dry ingredients. Shape into a ball. Cover and set aside.
  2. For filling, toss together beef, pork, potatoes, onion, salt and pepper. Divide the pastry in half and roll each into a 10-in. circle. Divide the filling over the center of each pastry; dot each with 1/2 tablespoon butter. Fold pastry over the filling, sealing edges tightly. Cut slits in the top of the pasties. If desired, brush tops with egg. Place on a greased baking sheet. Bake at 400 degrees F for 45 minutes. Spoon 1 teaspoon water per pastry in slits. Reduce heat to 350 degrees F; bake 15 minutes longer or until golden.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2007 by GILSDORF 
This was very good. The pastry was flaky and the filling was tasty. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2008 by IVPLAY 
These were very good, reminding me of the pasties I had in Butte, Montana, which is a copper... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2009 by dms1760 
These were easy to make and tasted so yummy!! Will make again and again. My family commented... MORE

 
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