Romancing the Stove ![]()
A meal lovingly prepared
and shared can heighten romance, whether it be a candlelit dinner in front of a
roaring fire or a picnic from a wicker hamper. So each month, I’ll share with
you a favorite recipe from my collection!
Here in
the
Cornish Pasties

2 cups flour
1 teaspoon salt
2/3 cup cold butter
7 - 8 tablespoons cold water
¼ pound ground chuck
1 very small potato, peeled and shredded
½ small onion, minced
½ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dry mustard
1 egg, slightly beaten with 1 tablespoon water
1. Mix flour and 1 teaspoon salt in bowl. Cut in butter thoroughly. Sprinkle with cold water, 1 tablespoon at a time, mixing first with fork, then with hands, until dough forms. Cover and set aside.
2. Mix ground beef, potato, onion, salt, pepper and mustard thoroughly.
3. Divide dough in half. Roll half the dough on a lightly floured surface to about 1/8-inch thickness. Cut into 4-inch rounds. Spoon about 1 tablespoon filling onto half of each round. (For appetizer size, cut with 2 ½-inch rounds and fill with 1 teaspoon filling.) Fold dough over filling, pressing edges together firmly. Crimp edges with tines of fork dipped in flour. Repeat with remaining dough.
4. Place pasties on a lightly greased baking sheet. Make air vents in top by piercing with tines of fork. Brush with beaten egg mixture.
5. Bake at 400 degrees for 20-25 minutes.
Yield: 12-13 large; 32 appetizer size
Note: Can be frozen. To
reheat, let thaw in refrigerator. Place on cookie sheets and bake at 350
degrees for 10 minutes.
Copyright 2009 by Irene Hannon. All
rights reserved.