Cornish Pasties

• Meat

  • 3/4 lb Chuck steak, lean

• Produce

  • 1 Carrot, medium
  • 1 Onion, medium
  • 2 Potatoes, large

• Canned Goods

  • 2 tbsp Water or stock

• Condiments

  • 6 oz Margarine

• Baking & Spices

  • 1 Egg or milk to glaze
  • 12 oz Plain or self-raising flour
  • 1 pinch Salt
  • 1 Salt & pepper

• Liquids

  • 3 tbsp Water

Found on justapinch.com

Description

Ingredients

• filling:
• 3/4lb. chuck steak, lean
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 2 large potatoes
• 2 Tbsp water or stock
• salt & pepper
• short pastry:
• 12oz. plain or self-raising flour (12 heaped tablespoons)
• pinch salt
• 6oz. margarine
• 3 Tbsp water
• beaten egg or milk to glaze

Directions

• 1Pre-heat the oven to fairly warm - Gas Mark 6 : 400F/204C. Have ready a baking sheet & a plate or saucepan lid about 6 inches in diameter. 2Wipe the chuck. Steak with a clean, damp cloth, preferably muslin & cut into small pieces. Peel the potatoes & cut into small, diced pieces. Mix the chuck steak, potatoes, onion & carrot together in a mixing bowl with the water or stock & season well. Put to one side. 3Make the Short Pastry: Sieve the flour & salt into a mixing bowl. Rub in the margarine until it looks like fine bread crumbs. Mix in the water to form a firm dough. 4Roll out thinly & cut into round by placing the plate or saucepan lid on top the pastry & cut round with a pointed knife. Form the scraps into a ball & repeat. Place the filling in the centre of each round. 5Brush the pastry edges with water. Bring the edges up & over the filling & press gently together all round to seal. Flute the edges or fold & twist neatly with the finger tips. 6Place on the baking sheet & brush with beaten egg or milk. Bake in the pre-heated oven for 30 minutes; then turn the oven down to Gas Mark 3: 335F/168C & bake for a further 40-45 minutes.