Cornish Pasties

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 medium potato, peeled and cut into 1/4 inch dice
• 1 medium onion, finely chopped
• 1/2 lb chuck or 1/2 lb round steak, cut into 1/2 inch cubes
• salt & pepper
• 1 pinch dried thyme (optional)
• 8 ounces flour (scant 2 cups)
• 2 ounces cold butter, diced
• 2 ounces vegetable shortening or 2 ounces lard, chilled and diced
• cold water (add ice cubes to keep very cold)
• 1 eggs, beaten (to glaze) or 1 milk (to glaze)

Recipe

• 1 preheat oven to 425* f.
• 2 combine potato, onion, meat, and seasonings; mix together well.
• 3 cut butter and shortening into flour in a bowl until mixture resembles fine crumbs. add about 2 tablespoons cold water and mix with a fork to form a firm dough (add more water if necessary, until mixture just holds together).
• 4 turn dough out a floured surface and knead lightly a few times. cut into quarters, and roll each quarter out into a 6-7 inch circle. trim by using a small plate placed over pastry and cutting around edge with a small, sharp knife.
• 5 divide filling between each circle of pastry. wet edges with water and fold pastry into a semi-circle, pressing edges together. flute edges with fingers to form a tight seal.
• 6 place pasties a baking sheet and brush with egg or milk. bake at 425* f for 40-45 minutes, or until golden and heated through. may be served hot or cold.