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 ¹₂ tsp. salt
³₄ tsp. baking powder
1 cup shortening
8 to 10 Tbsp. ice water
FILLING
1 lb. beef top round steak,
cut into ¹₂-in. pieces
1 ¹₂ cups finely chopped onion
1 ¹₂ cups cubed peeled
potatoes (¹₂-in. cubes)
1 ¹₂ cups chopped peeled
turnips (¹₂-in. cubes)
1 tsp. salt
¹₄ tsp. pepper
4 Tbsp. butter
¹₂ cup evaporated milk, optional
Ketchup
- 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. - 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. - 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
²₃ 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.