Cornish Pasties! These pasties are Cornish, not Scottish, but they are meat pies and they're wonderful. If you have not tried them or made them, you must! I like making my own pastry crust but if you don't, by all means cheat with pie crust mix. I have also made this recipe in a pie plate like a pot pie. Any way you choose to make it, prepare to be hooked!
Ingredients:
Enough pie crust mix for three 9" crusts
2 - 2 1/2 pounds good lean beef steak
3 medium potatoes
1 large onion
1 rutabaga or turnip (I like turnips)
beef gravy (optional)
salt and pepper
1 beaten egg
1. Finely dice the meat, potatoes, onion and turnip. Mix them together in a large bowl and season with salt and pepper to taste ( I do not add salt).
2. Roll out the dough and cut into 6 to 8 inch rounds.
3. Put a generous amount of the meat mixture on half of the pastry circle and top with a tablespoon or so of beef gravy if you wish. With a pastry brush (or your finger if you don't have one) brush water on the edges of the pastry, fold in half and crimp.
4. With a pastry brush, spread some of the beaten egg on top of each pastie and cut a small slit to vent.
5. Bake on a cookie sheet at 350 for 25 - 30 minutes - or until golden brown.
Yield: about 12 - 15 pasties. They freeze well so individually wrap them and have them on hand for those days you're to tired to cook!
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