Cornish Pasties

Recipe origin: United Kingdom

Pastry Ingredients

• 1 cup flour
• Pinch of salt
• ¾ cup butter
• Cold water
• 1 egg, broken into a small bowl and beaten

Filling Ingredients

• ½ pound ground beef
• 1 medium onion, chopped
• 1 potato, chopped
• ½ teaspoon salt
• ½ teaspoon pepper

Procedure

1. Preheat oven to 375°F and grease a cookie sheet.
2. Make pastry (or purchase commercial piecrust mix or refrigerated piecrust): Combine flour and butter in a bowl, using two knives or a large fork to cut the butter into small pieces.
3. Continue mixing until all the butter has been broken up and is thoroughly mixed with flour.
4. Add cold water, one tablespoon at a time, until a soft dough is formed (2 to 4 tablespoons of water).
5. Make filling: In a bowl, mix the ground meat, onion, potato, salt, and pepper.
6. Stir with a wooden spoon to combine.
7. Assemble pasties: Dust the counter or a large wooden cutting board with flour and roll out the pastry, using a rolling pin.
8. Using a saucer as a template, cut dough into 5-inch rounds.
9. Place about ¼ cup of the meat mixture in the center of each round.
10. Pinch up the edges of the dough, almost covering the filling.
11. Using a pastry brush, brush the pastry with the beaten egg.
12. Place the pastie carefully on a greased baking sheet.
13. Repeat to make 3 more pasties.
14. Bake at 375°F for 50 to 55 minutes.
15. Pastry should be golden brown, and filling should look bubbly and hot.