Cornish Pasties Recipe

Cornish Pasties Recipe
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Ingredients: Crust for 5 individual pasties: 5 cups flour 1 1/2 teaspoons salt 1 2/3 cup shortening 2/3 cup ice water Filling: 1 pound good beef (flank or chuck) 1/4 - 1/3 pound pork steak 5 medium-size potatoes 1 medium onion minced 1/2 medium rutabaga 1 teaspoon salt Pepper, to taste Butter or margarine Directions: For crust: Combine flour and salt. Cut in shortening until like a coarse meal. Add water. Stir just until a ball forms. Wrap in plastic wrap and refrigerate while preparing filling. For filling: Cut meat into small pieces. Peel potatoes; quarter lengthwise, then slice in small pieces. Cut rutabaga in small dice. Mix vegetables lightly with meat and seasonings in a large bowl. For each pasty, roll crust in a 9-inch circle on lightly floured board. Place 1/5 of the filling on half of crust circle. Dot with butter or margarine, about 1 teaspoon per pasty. Fold other half of dough over filling. Trim and crimp edges to seal in the filling. Place on cookie sheet. Cut 3 slits in top of each pasty to let steam escape. Make at 375 degrees for 1 hour. 5 servings. (The Tierney family likes to serve these with ketchup.

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