Cornish Pasties
- 4 cups plain flour
- 1 cup water (approx)
- 1/2 tspn salt
- 1 egg for glazing
- 250g butter
Sift flout and salt into bowl. Rub in butter. Add enough water to
mix to a firm dough. Knead lightly on a floured surface. Roll out
dough thinly, cut into 15cm circles (use a saucer as a guide). Put a
heaped tablespoon of filling in centre, close pastry and pinch a frill
across the top. Place on greased oven slided, glaze with lightly
beaten egg. Bake in hot oven 15 minutes, then a further 20 minutes on
moderate.
Filling
- 250g round steak
- pinch thyme
- 2 potatoes
- salt and pepper
- 2 medium onions
- 2 turnips
- 1 tablespoon finely chopped parsley or 1/2 tablespoon of dried parley
Trim the meat and cut it into very small cubes. Peel and finely dice
the potatoes, onions and turnips. Combine meat, vegetables, herbs and
seasonings and mix well. Place in pastry as above.