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Roseanna White's Cornish Pasties

Roseanna M. White pens her novels beneath her Betsy Ross flag, with her Jane Austen action figure watching over her. When not writing fiction, she’s homeschooling her two children, editing and designing, and pretending her house will clean itself. Roseanna is the author of over a dozen historical novels and novellas, ranging from biblical fiction to American-set romances to her British series. Spies and war and mayhem always seem to make their way into her novels…to offset her real life, which is blessedly boring. She passes said boring life with her husband and kids in the beautiful mountains of eastern West Virginia. You can learn more about her and her stories at www.RoseannaMWhite.com.

Roseanna's Latest Book Release: A Name Unknown

Rosemary Gresham has no family beyond the band of former urchins that helped her survive as a girl in the mean streets of London. Grown now, they are no longer pickpockets—now they focus on high value items and have learned how to blend into upper-class society. Rosemary’s challenge of a lifetime comes when she’s assigned to determine whether a certain wealthy gentleman is loyal to Britain or to Germany. How does one steal a family’s history, their very name?

As Europe moved closer to World War I, rumors swirl around Peter Holstein. Awkward and solitary, but with access to the king, many fear his influence. But Peter can’t help his German last name and wants to prove his loyalty to the Crown—so he can go back to anonymously writing a series of popular adventure novels. When Rosemary arrives on his doorstop pretending to be a well- credentialed historian, Peter believes she’s the right person to help him dig through his family’s past. 

When danger and suspicion continue to mount, though, and both realize they’re in a race against time to discover the truth—about Peter’s past and about the undeniable attraction kindling between them. Buy the book HERE.



Roseanna's Recipe for Cornish Pasties

FOR THE CRUST:
3 cups all-purpose flour
4 pinches of salt
1 cup (2 sticks) cold butter, cut into small pieces
1 cup orange juice

FOR THE FILLING:
½ lb stewing beef/chuck roast, cut into small pieces
1 medium potato, diced
1 turnip, diced
1 onion, diced
Salt and pepper
Butter

Combine the flour and salt in the bowl of a stand mixer or a large bowl. Add in butter and combine until it forms a crumbly mixture. Slowly add in the orange juice and mix just until combined. Pat into a disc and wrap in plastic; refrigerate at least 6 hours or overnight.

When ready to assemble, preheat the oven to 350. Divide the dough into 8 equal sections and roll out on lightly floured surface into circle.

Combine the meat and vegetables in a bowl, stirring to evenly distribute the ingredients. Place a scoop of the mixture into the center of the dough round. Add a few dabs of butter. Fold the pastry dough over and crimp the edges to seal. Arrange on greased or parchment-paper-lined baking sheets.


Whisk an egg with a tablespoon of water and brush over the pasties for a glaze. Bake 30-45 minutes, until golden brown. Serves 8.