Cornish Pasties

A savory pastry turnover filled with ground meat and vegetables.

Recipe Ingredients:

4 1/2 cups all-purpose flour
1 cup vegetable shortening
1 1/4 cups ice water
1 teaspoon salt
5 1/2 cups potatoes, peeled, sliced thin
2 medium carrots, shredded
1 small onion, diced
1/2 cup turnip or rutabaga, diced
1 1/2 pounds lean ground beef
1/2 pound lean ground pork
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup beef broth

Cooking Directions:

1. Combine flour and salt in a large bowl. Using pastry blender, cut shortening into flour. Make a well in the center of mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
2. In large bowl combine the uncooked vegetables, uncooked meats, salt, pepper, and beef broth, mixing well.
3. Roll out pastry dough into 6 x 8-inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring the 6-inch sides together and seal. Cut a slit in the top of each pasty.
4. Place on baking sheets.
5. Bake in a preheated oven at 425°F (220°C) for 45 minutes.

Makes 8 to 10 pasties.