Recipe - Cornish Pasties-Taste Of Home

1 pound Boneless top round steak, in
1/2" pieces
2 md Potatoes, peeled, in 1/2"
cubes (2 to 3)
1 cup Chopped carrots
One half cup Finely chopped onion
2 tablespoon Chopped fresh parsley
1 teaspoon Salt
One half teaspoon Pepper
One fourth cup Butter or margarine, melted

PASTRY
3 cup Flour
1 teaspoon Salt
1 cup Shortening
8 tablespoon Ice water, (8 to 9)
1 Egg, beaten, optional

In a bowl combine round steak, potatoes, carrots, onions, parsley, salt and
pepper. Mix well. Add butter and toss to coat. Set aside. For pastry,
combine flour and salt in a mixing bowl. Cut in shortening until mixture
forms peasize crumbs. Sprinkle with water, 1 tablespoon at a time. Toss
lightly with a fork until dough forms a ball. DO NOT OVERMIX. Divide dough
into fourths. Roll out, one portion at a time into a 9" circle. Transfer to
a greased baking sheet. Mound about 1 One fourth cups of meat filling on half of
circle. Moisten edges with water. Folddough over mixture and press edges
with fork to seal. Repeat with remaining pastry and filling. Cut slits in
the top of each pasty. Brush with beaten egg, if desired. Bake at 375 F.
for 5060 minutes or until golden brown. MC formatting by
bobbi744@sojourn.com

Recipe by: Taste of Home magazine, April/May '93, p.28 Posted to MCRecipe
Digest V1 #580 by kmeade@ids2.idsonline.com (The Meades) on Apr 19, 1997