Cornish Pasties

Name: Cornish Pasties
Ingredients: 8 oz. short crust pastry; 6 oz. stewing beef or top round steak; 2 potatoes, peeled and coarsely grated or diced small; 1 small turnip, peeled and coarsely grated or diced small; 1 large carrot, scraped and coarsely grated or diced small; 1 onion, skinned and finely chopped; salt and freshly ground pepper; 1 to 1 1/2 oz. butter, divided into 4 pieces; 1 egg

9 ingredients

3 steps

Ingredients

8 oz. short crust pastry
6 oz. stewing beef or top round steak
2 potatoes, peeled and coarsely grated or diced small
1 small turnip, peeled and coarsely grated or diced small
1 large carrot, scraped and coarsely grated or diced small
1 onion, skinned and finely chopped
salt and freshly ground pepper
1 to 1 1/2 oz. butter, divided into 4 pieces
1 egg

Directions

1

Roll out the pastry on a lightly floured board and using a large saucer as a guide, cut out 4 circles.
2

Trim any fat from the beef and cut or scrape the meat into paper-thin slices with a sharp knife.
3

Mix the meat with the vegetables.