Turkey Cornish Pasties
By: Carrie Barr
Published: Thursday, December 10, 2009 - 3:35pm

Ingredients




2 cups flour
1 1/2 teaspoons salt
1/2 cup salad oil
5 tablespoons ice water
1/4 cup parmesan cheese
Filling:
1/4 cup butter
1/2 cup chopped pecans
1/2 cup minced onion
1/2 cup cut celery
3 cups chopped cooked turkey
1/2 teaspoon caraway seed
1/2 teaspoon salt
Toppings:
1/4 pound sliced mushrooms
2 tablespoons butter
1 cup gravy

Preparation

1 Crust: Mix together first 5 ingredients then roll out on floured board. Lay on cookie sheet. 2 Filling: Saute onions, celery, and pecans in the butter. Mix with caraway, salt, and turkey. Place the filling on half the pastry and fold the other half of the pastry over the top and seal around the edges. Bake at 425 25-30 minutes. 3 Topping: Saute mushrooms in butter. Heat 1 cup of gravy. When pasty is done baking, pour gravy over the top and garnish with mushrooms.

About

A savory meat-filled turnover from Great Britian.

Comments:
Pam Ellingson

This sounds like a good recipe, but the instructions are really not written for best comprehension. Nowhere does it say that you are to cut the pastry into rounds, squares, or any shape. Steps #1 and 2 makes it sound like you make ONE HUGE turnover. I am an experienced cook but not everyone is. Perhaps the preparation instructions need to be rewritten for beginners too.