Jim's Cornish Pasties
Cornish Pasties
Jim's Cornish Pasties
Serving Size: 36
1 lb Ground beef ; lean browned
And drained
4 Tbsp Flour
1 tsp Seasoned salt ; we used Hy's
1 tsp Gravy base
1 tsp Parsley ; dried
1/2 tsp Beef broth granules
Dissolved in
1/2 cup Water
2 cup Potatoes ; peeled diced
1 cup Carrots ; peeled diced
4 Tbsp Onion ; minced finely
1 medium Garlic clove ; minced
1 Recipe Never Fail Pastry
1 lb Shortening ; crisco?
2 tsp Salt
1 Egg
1 Tbsp Vinegar
5 cup Flour
1 water
FILLING: Brown and drain the ground beef. Measure seasonings,
prepareveggies and put in dishes. Mix water and beef broth
granules.Combine beef, seasonings and flour and stir well to coat.
Addvegetables and beef broth mix and cook til veggies are crisp
tender.Stir frequently to prevent sticking and burning.PASTRY: We make the
pastry in 2 batches in the food processor. Beatthe egg in a 2 cup
measuring cup. Add very cold water to 1 cupmeasure. Add vinegar and stir.
Put 2 1/2 cups flour in processor, add1/2 the shortening and 1/2 salt.
Pulse to a mealy texture. Divideliquid and add very slowly til machine
starts to labour. Add liquiddrip by drip til a lump forms and stays
together. Remove pastry andrepeat process.We use a large turn-over form
that seals and cuts out the dough. Rollout 1/4 dough at a time on a heavy
pastry cloth and using theturnover form. Cut out out circles. Place on
form and put about 1Tbsp filling or a little less on dough. You should
have a little eggmix left from pastry. Brush edges with this and close and
seal pastieand place on baking sheets. Brush with milk.Bake at 425 degrees
F for 20 minutes.
Typed by Helen Peagram
Per Serving (excluding unknown items): 68 Calories; trace Fat (4.1%
calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 5mg
Cholesterol; 120mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Fat; 0 Other Carbohydrates.
Cornish Pasties
Serving Size: 6
1/2 pounds boneless loin pork chops ; cut in 1/4-inch cube
1 15-ounce p refrigerated all-ready pie crusts
2 cups diced potatoes ; cut in 1/4-inch piec
2 cups diced rutabaga ; cut in 1/4-inch piec
3/4 cup chopped onions
1/2 teaspoons salt
1/2 teaspoon black pepper
Milk
Heat oven to 400=BAF. Combine pork, potatoes, rutabaga, onions, salt and
pepper; mix well. Unfold pie crusts; press out as directed on
package.Place half of pork mixture on each pie crust. Brush milk around
edges of pie crusts. Fold over. Press edges together with fork tines;
slash top crusts. Place turnovers on large ungreased cookie sheets. Bake
at 400=BAF for 40-45 minutes or until dark golden brown. Cut into wedges
Source: "National Pork Producers Council"
(Internet address): "http://www.nppc.org"
(Cooking Time): "0:45"
Per Serving (excluding unknown items): 511 Calories; 23g Fat (41.8%
calories from fat); 25g Protein; 49g Carbohydrate; 2g Dietary Fiber; 64mg
Cholesterol; 850mg Sodium. Exchanges: 3 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 3 1/2 Fat.
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