Beef Pasties
Just like what Rick Steves ate on his 'Travels in Europe' show, when he visited Cornwall.
Total Time
1 hour
Servings
4
2 cups (400 g) cubed cooking roast beef, in ¼-inch (65 mm) pieces
1½ cup (350 mL) cubed cooked potatoes
1 cup (240 mL) beef broth
½ cup (120 mL) diced cooked onion
1 tablespoon (15 mL) parsley
¼ teaspoon (1 mL) thyme
½ teaspoon (3 mL) salt
⅛–¼ teaspoon (1–3 mL) pepper
Pastry for double crust pie (9-inch or 22 cm)
Half and half cream
Preheat oven to 450°F (230°C).
Combine beef, potatoes, broth, onion, parsley, thyme, salt, and pepper. Set aside.
On a lightly floured surface, roll out ¼ of the pastry into an 8-inch (20 cm) circle.
Mound 1 cup (240 mL) of filling on half of circle.
Moisten edge of pastry with water.
Fold dough over filling. Crimp edges with fork to seal.
Place on ungreased baking sheet.
Repeat with remaining pastry and filling.
Cut slits in top of each completed pastry.
Brush tops with cream.
Bake 20 to 25 minutes or until golden brown.
25 minutes