Cornish Pastie II
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Description
Individual pasties--originally made to pack in lunch boxes.
Ingredients
- 1 recipe pastry for a (10 inch) double crust pie
- 2 cups thinly sliced potatoes
- ½ cup sliced onion
- ½ pound boneless beef round steak, cut into thin strips
- 1 ½ teaspoons salt
- 1 pinch ground black pepper
- 2 tablespoons butter
Directions
- 1. Divide pastry in three equal parts. Roll 1/3 to make 8x15 inch rectangle. Trim edges and cut to make two 7-inch squares. Place on baking sheet. Repeat with other two thirds of pastry.
- 2. Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with beef. Sprinkle with salt and pepper and dot with butter.
- 3. Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries.
- 4. Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender. Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches.
Nutrition Facts
serving: 6 pasties
calories: 518.1 kcal
carbohydrates: 43.7 g
protein: 13.9 g
saturated fat: 10 g
cholesterol: 33.2 mg
sodium: 1015.1 mg
fiber: 4.1 g
sugar: 0.9 g
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