Cornish Miners' Pasties

13 ingredients
1 steps

Ingredients

  • 1 lb ground beef (turkey or venison)
  • 2 cups diced potatoes
  • 2 cups diced carrots
  • 1 cup diced turnip
  • 1 medium onion, chopped
  • 2 teaspoons salt
  • 6 -8 tablespoons butter
  • 6 -8 tablespoons water (see ** description)
  • 2 tablespoons milk (more or less)
  • 1 (10 ounce) can cream of mushroom soup (or leftover beef or chicken gravy)
  • 0.5 (10 ounce) can milk
  • thyme, to taste
  • tarragon, to taste

Directions

  1. 1
    ["Prepare pastry according to Recipe #230316 , set aside; preheat oven to 350.", "Mix meat, vegetables and salt in large bowl; divide into 6-8 portions; set aside.", "Divide pastry into 6 (large) or 8 (medium) equal pieces; roll each into a large circle, about 1/4-inch thick.", "On one half of each circle, place equal amount of meat-veg mixture.", "Carefully lift and fold pastry over filling (half circle); moisten edges of pastry with water & pastry brush; use a fork to crimp the edges to prevent liquid (added later) from oozing out. If there is a thin edge of crust, fold it over on itself to make a nice crust.", "Transfer each pasty to a large baking sheet (I use two).", "With a paring knife, poke a hole straight into JUST the top crust, shaped like an X, each leg should be about a half-inch long, then fold the little corners back (like a flower).", "Melt butter and water in the microwave; pour equal amounts into each pasty (through the little flower-hole you've created in the previous step).", "More butter-water can be added about half-way through the baking, if you didn't use it all at this point.", "Brush tops of pasties with the milk.", "Pop it all into the oven; bake for one hour; tops should be GOLDEN BROWN (you won't be able to let them in there much longer anyway--as the aroma is BEYOND this world!).", "Serve with gravy made from the soup & a bit of milk; add your favorite herbs (thyme & tarragon are our favorites); just heat the soup & milk, sprinkle in the herbs & spoon over the pasty or into the little hole.", "ALSO -- you might want to let these \"rest\"" for a few minutes before eating---the insides will be VERY hot!""

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