Ingredients:
3 cups all-purpose flour
1 1/2 teaspoons salt
1 cup shortening or 1 cup butter
7 -8 tablespoons ice cold water
2 -3 medium potatoes
1 lb corned beef, cut into small cubes
1 medium turnips or 4 medium carrots, cut into small cubes
1 medium onions, diced small
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
For the pastry.
In a large mixing bowl stir together thoroughly the flour and the salt.
With a pastry cutter cut in the shortening till the mixture resembles coarse crumbs.
Using the 7-8 T.
ice water gradually all to dry ingredients, 1 T.
at a time, tossing the ingredients with a fork till the mixture holds together.
Form into a ball.
If desired, cover and chill the dough 1 hour.
Meanwhile, prepare the meat-vegetable filling.
Peel and coarsely chop the potatoes.
In a bowl combine the cubed corned beef, chopped potato, cubed turmip or carrot, onion,, salt and pepper.
Set aside.
Divide the dough into five equal portions.
On a lightly floured surface roll out each portion of dough to a 9 inch circle.
Place about 1 cup meat vegetable filling on one half of each circle of dough; fold the pastry over the filling to make a half circle.
Using tines of a fork, seal the pastry edge.
Cut slits in the pastry for escape of steam.
Carefully transfer pasties to an ungreased baking sheet.
Bake pasties at 400 degrees till golden brown about 45 minutes.
If desired, in a small sauce pan combine 1/2 cup ketchup with 1/4 cup water, heat through.
Serve with the pasties.
Servings: Serve
Time preparation: 15 min.
Time total: 60 min.