CLASSIC CORNISH PASTIES Recipe

Arrange oven racks to divide oven evenly into thirds. Heat oven to 350 degrees. Prepare pastry. Place 3 pastry circles on each of 2 ungreased large cookie sheets. Layer potato, beef, carrots, onion and turnip on half of each circle to within 1 1/2 inch of edge. Sprinkle with salt and pepper. Dot with 1 teaspoon of margarine and sprinkle with 1 teaspoon of water. Brush edge of each circle with water. Fold half of circle over filling; fold edges up and seal with a fork dipped in flour. Cut small slits on top; brush lightly with milk. Bake 30 minutes; reserve cookie sheets on oven racks. Bake 30 minutes longer.

PASTRY:

2 2/3 c. all purpose flour
1 c. shortening
1 tsp. salt
7-8 tbsp. cold water

Mix flour and salt. Cut in shortening until particles are the size of peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 teaspoons can be added if necessary). Gather pastry into ball; divide into 6 equal parts on lightly floured cloth covered board. Roll each part into a 9 inch circle with lightly floured cloth covered rolling pin.