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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."

Rate/Review | Read Reviews (6)

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

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

Combine flour and salt. Cut in shortening. Add enough water or milk to moisten dry ingredients. Shape into a ball. Cover and set aside.
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.