Ingredients for Corned Beef Pasties
- All Purpose Flour
- 1 teaspoon salt
- 1 cup shortening
- ¼ cup water (for sauce)
- 2 large potatoes (about 2 cups), peeled and coarsely chopped
- 2 cups cubed corned beef (or round steak)
- Turnips
- ½ cup chopped onion
- ½ teaspoon black pepper
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How to Make Corned Beef Pasties
- **Make the Pastry:**
- In a large bowl, whisk together 2 ½ cups all-purpose flour and 1 teaspoon salt.
- Cut in 1 cup shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 7-8 tablespoons ice water, 1 tablespoon at a time, mixing with a fork until the dough comes together.
- Form the dough into a ball. Wrap and chill for at least 1 hour (or up to overnight).
- **Prepare the Filling:**
- While the dough chills, peel and coarsely chop 2 large potatoes (about 2 cups).
- In a large bowl, combine 2 cups cubed corned beef (or round steak), chopped potatoes, 1 cup cubed turnips or carrots, ½ cup chopped onion, 1 teaspoon salt, and ½ teaspoon black pepper.
- Set aside.
- **Assemble and Bake:**
- Preheat oven to 400°F (200°C).
- Divide the dough into 5 equal portions. On a lightly floured surface, roll each portion into a 9-inch circle.
- Place approximately 1 cup of the meat and vegetable filling onto one half of each circle.
- Fold the pastry over the filling to form a half-circle. Crimp the edges with a fork to seal.
- Cut several slits in the top of each pasty to allow steam to escape.
- Place pasties on an ungreased baking sheet.
- Bake for 45-50 minutes, or until golden brown.
- **Optional Ketchup Sauce:**
- While the pasties bake, whisk together ½ cup ketchup and ¼ cup water in a small saucepan. Heat through.
- Serve the hot pasties with the ketchup sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
82 g
Sugar
10g
Fat
80g
Carbs
25g
