Cornish Pasties

Directions

1. 1
   In a small saucepan, cover diced carrots with water.
2. 2
   Bring water to a boil and cook for approximately 10 minutes until tender.
3. 3
   Sift flour, salt, and baking powder together in a bowl, and rub in butter until the flour is the consistency of coarse crumbs.
4. 4
   Mix in water.
5. 5
   Roll dough out on a floured board until about 1/4 inch thick.
6. 6
   Cut out six circles, each about 5 inches round.
7. 7
   Mix meat and vegetables together, and salt and pepper to taste.
8. 8
   Cover half of each pasty base with the filling.
9. 9
   Moisten pastry edges, fold pastry over the filling.
10. 10
    Press edges together with a fork.
11. 11
    Transfer raw pasties to a baking tray, brush tops with milk, and make a small slit in each top to allow steam out.
12. 12
    Bake at 230 degrees C for 10 minutes, then oven down to 175 degrees C and continue to bake for 35 minutes.