Classic Cornish Pasties

By ctaubenheim

Ingredients

• 1 medium potato, diced (about 1 cup)
• 3/4 lb pound beef boneless round or chuck steak, cut into 1/4 inch pieces
• 2 medium carrots, diced (about 1 cup)
• 1 medium onion, chopped (about 1/2 cup)
• 1/2 small turnip or rutabaga, diced (about 1/2 cup)
• 1 tsp salt
• 1/2 tsp pepper
• 6 tsp margarine or butter
• 6 tsp water
• 2 Tbsp milk
• PASTRY
• 2 1/3 cups all purpose flour
• 1 tsp salt
• 1 cup shortening
• 7 to 8 Tbsp cold water

Preparation

Step 1

Arrange oven racks to divide oven evenly into thirds. Heat oven to 350.

Prepare Pastry. Place 3 pastry circles on each of 2 ungreased large cookie sheets. Layer potato, beef, carrots, onion and he turnip on half of each circle to within 1 1/2 inches of edge. Sprinkle with salt and pepper. Dot each with 1 tsp margarine; sprinkle with 1 tsp water.

Brush edge of each circle with water. Fold plain half of circle with water. Fold plain half of circle under filling; fold edges up and seal with fork dipped in flour. Cut small slits in top; brush lightly with milk.

Bake 30 minutes; revers cookie sheets on oven racks. Bake 30 minutes longer.