MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: TRUE CORNISH PASTIES
  Categories: Pies, Lamb/mutton, Beef
       Yield: 12 servings
  
 MMMMM---------------------------PASTRY--------------------------------
     3/4 c  Butter, unsalted; cold
       6 T  Shortening; chilled
       3 c  Flour, bread
     1/2 ts Salt
     1/3 c  ;Water, ice (about)
 
 MMMMM------------------------MEAT FILLING-----------------------------
       3    Lamb kidneys
     1/2 lb Steak, fat free
       2 md Potato
       1 md Onion
       1 lg Carrot
       1    Garlic clove
       2 T  Parsley; chopped (opt)
     3/4 ts Salt
     1/4 ts Nutmeg
     1/4 ts Pepper, black
       1 lg Egg; beaten
  
   Cut fat into the flour with a pastry blender or 2 knives or an
   electric mixer until the mixture is blended and forms lumps the size
   of peas.  Rub mixture between your fingers until you have a fine
   grained texture.  Add just enough ice water to make it stick together
   and quickly knead it into a smooth and shiny ball.  Speed is
   important.  Cover and refrigerate for 60 minutes before rolling out.
   Halve the kidneys and remove film and fatty core.  Dice the kidneys
   and steak very fine.  Peel and chop the vegetables equally as fine.
   Mix well in a bowl with parsley and spices. Preheat the oven to 375
   degrees F.  Roll out the unsweetened pastry to a thickness of 1/8
   inch and cut into 3-inch rounds with a cookie cutter. Put a spoonful
   of the meat mixture in the center of the rounds.  Paint the edges
   lightly with water.  Cover with the remaining rounds, pinching the
   edges together very firmly.  Prick well with a fork.  Place on a
   baking sheet and paint with the egg.  Bake 30 minutes.
  
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