Name: Pasties
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: 1 each swede (rutabaga); 4 each potatoes; 4 each onions; 2 lb beef round (skirt); as needed pastry for Cornish pasties; 1 tbsp plain flour; 1 tbsp milk; to taste salt; to taste pepper

Beef

8 servings

538 cal/serving

Instructions

Step 1

Preheat the oven to 400°F.

Step 2

Lightly dust the prepared meat in seasoned flour.

Beef round (skirt)Plain flourSaltPepper

Step 3

Divide the pastry into 4 equal portions.

Pastry for Cornish pasties

Step 4

Roll each portion of pastry into circles.

Pastry for Cornish pasties

Step 5

Layer the sliced beef and vegetables on one half of each pastry circle, leaving about 1 inch clear at the edge; season generously.

Beef round (skirt)Swede (rutabaga)PotatoesOnionsSaltPepper

Step 6

Brush milk onto the edge of each pastry circle (optional).

MilkPastry for Cornish pasties

Step 7

Fold the other half of the dough over the filling.

Pastry for Cornish pasties

Step 8

Pinch and twist the edges to seal each pasty.

Pastry for Cornish pasties

Step 9

Make a couple of small slashes in the top of each pasty to allow steam to escape.

Pastry for Cornish pasties

Step 10

Brush the tops of the pasties with the remaining milk (optional).

MilkPastry for Cornish pasties

Step 11

Use pastry trimmings to make initials on one end of each pasty if desired.

Pastry for Cornish pasties

Step 12

Place the pasties on a lightly greased baking tray or on a double thickness of aluminium foil on the oven shelf.

Pastry for Cornish pasties

Step 13

Bake on the middle shelf for about 45 minutes.

Step 14

Serve hot; traditionally enjoyed with a pint of bitter or stout or a large mug of strong tea.

This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.