2020-04-01 Taste of Home

CONTEST

76 APRIL/MAY 2020 TASTEOFHOME.COM

Cornish Pasties

My Great-Aunt

Gladys was from a

small town in England

where pasties were

popular. I loved to

watch her craft each Cornish pasty,

as she made them in different sizes

depending on who was eating them.

Serve with a green salad to make

a wonderful meal.

—Verna Hainer, Pueblo, CO

Prep: 30 min. + chilling

Bake: 50 min. • Makes: 8 servings

3 cups all-purpose flour

1 ¹₂ tsp. salt

³₄ tsp. baking powder

1 cup shortening

8 to 10 Tbsp. ice water

FILLING

1 lb. beef top round steak,

cut into ¹₂-in. pieces

1 ¹₂ cups finely chopped onion

1 ¹₂ cups cubed peeled

potatoes (¹₂-in. cubes)

1 ¹₂ cups chopped peeled

turnips (¹₂-in. cubes)

1 tsp. salt

¹₄ tsp. pepper

4 Tbsp. butter

¹₂ cup evaporated milk, optional

Ketchup

1. In a large bowl, mix flour, salt and
   baking powder; cut in shortening
   until crumbly. Gradually add water,
   tossing with a fork until dough forms
   a ball. Cover and refrigerate dough
   for 30 minutes.


2. Preheat oven to 375°. In another
   large bowl, combine beef, onion,
   potatoes, turnips, salt and pepper.
   Divide dough into 4 equal portions.
   On a lightly floured surface, roll
   1 portion into a 9-in. circle. Mound
   1 ¹ ₂ cups filling on half of circle; dot
   with 1 Tbsp. butter. Moisten edges
   with water; fold dough over filling
   and press edges with a fork to seal.


3. Place on a parchment-lined
   rimmed 15x10x1-in.baking pan.
   Repeat with remaining dough, filling
   and butter. Cut slits in tops of pasties.
   Bake for 30 minutes. If desired, pour
   milk into slits. Bake pasties until
   golden brown, 20-30 minutes longer.
   Serve with ketchup.
   FREEZE OPTION Freeze cooled pasties
   in a freezer container. To use, reheat
   pasties on a parchment-lined baking
   sheet in a preheated 375° oven until
   heated through.
   ¹ ₂ PASTY 556 cal., 32g fat (10g sat.
   fat), 47mg chol., 864mg sod., 46g
   carb. (3g sugars, 3g fiber), 19g pro.
   test kitchen tip These can also
   be reheated in the microwave.

Cornish

Pasties

Apricot

Ice Cream

Soda

Apricot Ice Cream Soda

This ginger ale float recipe came from

my husband’s aunt, who was born in

the early 1900s. It’s a delightful drink.

Joan Hallford,

North Richland Hills, TX

Prep: 20 min. + freezing

Makes: 4 servings

2 cans (15 oz. each) apricot

halves, drained

²₃ cup sugar

2 Tbsp. lemon juice

1 cup heavy whipping cream,

whipped

2 cups ginger ale, chilled

Press apricots through a fine-mesh

strainer into a bowl; discard skins and

pulp. Stir sugar and lemon juice into

apricot puree. Gently fold in whipped

cream. Transfer to an 8-in. square

dish. Freeze until firm, about 6 hours

or overnight. Divide ice cream among

4 glasses; top with ginger ale. Serve

sodas immediately.

1 SERVING 554 cal., 22g fat (14g sat.

fat), 68mg chol., 34mg sod., 92g carb.

(88g sugars, 3g fiber), 3g pro.