| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Cornish | Beef, Finger food, Main dishes, Mc | 4 | Servings |
INGREDIENTS
| 1 | lb | Boneless top round steak, in 1/2" pieces |
| 2 | md | Potatoes, peeled, in 1/2" cubes (2 to 3) |
| 1 | c | Chopped carrots |
| 1/2 | c | Finely chopped onion |
| 2 | tb | Chopped fresh parsley |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | c | Butter or margarine, melted |
| 3 | c | Flour |
| 1 | ts | Salt |
| 1 | c | Shortening |
| 8 | tb | Ice water, (8 to 9) |
| 1 | Egg, beaten, optional |
INSTRUCTIONS
PASTRY In a bowl combine round steak, potatoes, carrots, onions, parsley, salt and pepper. Mix well. Add butter and toss to coat. Set aside. For pastry, combine flour and salt in a mixing bowl. Cut in shortening until mixture forms pea-size crumbs. Sprinkle with water, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball. DO NOT OVERMIX. Divide dough into fourths. Roll out, one portion at a time into a 9" circle. Transfer to a greased baking sheet. Mound about 1 1/4 cups of meat filling on half of circle. Moisten edges with water. Folddough over mixture and press edges with fork to seal. Repeat with remaining pastry and filling. Cut slits in the top of each pasty. Brush with beaten egg, if desired. Bake at 375 F. for 50-60 minutes or until golden brown. MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home magazine, April/May '93, p.28 Posted to MC-Recipe Digest V1 #580 by kmeade@ids2.idsonline.com (The Meades) on Apr 19, 1997
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