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Title: Cornish Pasties > Robyn Walton
Categories: Beef Steak British Pastry Vegetable
Yield: 1 Servings
| BASIC CRUST:-- | ||
| 4 | c | Flour |
| 1 | c | Shortening |
| 1 | c | Cold water |
| 2 | ts | Salt |
| FILLING:-- | ||
| 1 | lb | Round steak in 3/4 inch |
| Cubes | ||
| 4 | Potatoes, cubed sm. | |
| 4 | Onions, diced | |
| Salt and pepper | ||
| Diced or grated turnips OR | ||
| Carrots | ||
| Butter OR margarine |
Cut shortening into flour; add salt and water as for pie crust. Before rolling out, prepare meat and vegetables as directed. Roll pastie dough about 1/4 inch thick. Use a large luncheon plate to cut out circles. Layer ingredients on one half circle in this order: meat, potatoes, onion (be generous), carrot or turnip, salt, pepper and 1 pat of butter. Leave a border to close; fold over and close with a "rope" edges or fluting. Bake at 350 degrees for 1 hour. Cool 15 minutes. Eat in hands, if desired. (Cornish miners carried these for lunch).