Cornish Pasties

Name: Cornish Pasties
Ingredients: 1 recipe Short Crust Pastry (part 2); 1 lb. round steak or lean pork, diced; 1 c. potatoes, peeled and diced; 3/4 c. finely chopped onion; 1 tsp. thyme; 2 Tbsp. Scotch; 1/2 tsp. dry mustard; 1 tsp. salt; 1/2 tsp. pepper; 1/4 c. finely chopped parsley; butter; 1 egg, lightly beaten

12 ingredients

7 steps

Ingredients

1 recipe Short Crust Pastry (part 2)
1 lb. round steak or lean pork, diced
1 c. potatoes, peeled and diced
3/4 c. finely chopped onion
1 tsp. thyme
2 Tbsp. Scotch
1/2 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
1/4 c. finely chopped parsley
butter
1 egg, lightly beaten

Directions

1

Preheat oven to 350°.
2

Roll out pastry thinly and cut into 5 inch rounds.
3

Mix together round steak, potatoes, onion, thyme, Scotch, mustard, salt, pepper and parsley. Place 3 Tbsp. mixture in center of each round; dot with butter.
4

Moisten edges of pastry and fold dough over filling to make pillow shapes; seal edged with fork.
5

Cut 2 small slits in top and brush with beaten egg. Place on baking sheet and bake 40-50 minutes or until pasties are golden brown.
6

Serve warm.
7

Yield: 8 pasties.

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