Beef Pasties

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The Cornish pasty is said to have originated as a meal for Cornish tin miners who were unable to return to the surface for lunch. An entire meal in one package, it was easy to eat and would stay warm for hours.

Although often Cornish pasties are made with the filling ingredients raw before baking, this recipe uses a partially cooked filling and lowers the overall baking time.

Ingredients

For Pastry

• 3 cups flour
• 1 teaspoon salt
• 1 cup Crisco
• 1 egg, beaten
• 1 tablespoon lemon juice
• 1/4 cup ice water

For Egg Wash

• 1 egg beaten with 1tablespoon water

For Filling

• 2 lbs. beef bottom round, diced and sauteed in butter
• 3 medium onions, chopped and sauteed in butter until almost cooked
• 1 small turnip (rutabega), diced, boiled until almost cooked and drained
• 3 medium Yukon Gold potatoes, chopped, boiled until almost cooked and drained
• 1 tablespoon worcestershire sauce

Instructions

1. Combine flour, salt, and Crisco with a pastry cutter until in small pieces.
2. Beat the egg, lemon juice and water together and add gradually to flour mixture with a fork until it holds together (you may need more or less than this).
3. Divide dough into 6 pieces, cover with plastic wrap, and chill in refrigerator while making filling.
4. Mix filling ingredients together. Add Worcestershire sauce, salt and pepper to taste.
5. Roll each piece of dough into a 6 ½ inch circle.
6. Put some filling onto one half of each circle. Brush around edge of circle with egg wash, fold over and seal edges with a fork.
7. Brush tops with egg wash and prick each 3 times.
8. Bake at 400 degrees for about 25 minutes or until browned.

Any leftover filling (and you will probably have some) can be sautéed in butter for a delicious hash.

Makes 6 pasties