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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/2 cup shortening |
1/4 cup cold water or milk |
filling: |
1/2 pound beef top sirloin steak, 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, optional |
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° for 45 minutes. Spoon 1 teaspoon water per pastry in slits. Reduce heat to 350°; bake 15 minutes longer or until golden. Yield: 4 servings.
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