*  Exported from  MasterCook II  *
 
                              Cornish Pasties
 
 Recipe By     : Taste of Home magazine, April/May '93, p.28
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beef                             Potatoes
                 Taste Of Home                    Entree Or Side Dish
                 Meat Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      Pound         Boneless Top Round Steak -- cut in 1/2 pieces
    2      To 3 Medium   Potatoes, Peeled -- cut in 1/2 cubes
    1      Cup           Chopped Carrots
      1/2  Cup           Finely Chopped Onion
    2      Tablespoons   Chopped Fresh Parsley
    1      Teaspoon      Salt
      1/2  Teaspoon      Pepper
      1/4  Cup           Butter Or Margarine -- melted
                         Pastry:
    3      Cups          Flour
    1      Teaspoon      Salt
    1      Cup           Shortening
    8      To 9 Tbsp.    Ice Water
    1                    Egg -- beaten, optional
 
 In a bowl combine round steak, potatoes, carrots, onions, parsley, salt
 and pepper. Mix well. Add butter and toss to coat. Set aside. For
 pastry, combine flour and salt in a mixing bowl. Cut in shortening until
 mixture forms pea-size crumbs. Sprinkle with water, 1 tablespoon at a
 time. Toss lightly with a fork until dough forms a ball. DO NOT
 OVER-MIX. Divide dough into fourths. Roll out, one portion at a time
 into a 9 circle. Transfer to a greased baking sheet. Mound about 1 1/4
 cups of meat filling on half of circle. Moisten edges with water. Fold
 dough over mixture and press edges with fork to seal. Repeat with
 remaining pastry and filling. Cut slits in the top of each pasty. Brush
 with beaten egg, if desired.  Bake at 375 F. for 50-60 minutes or until
 golden brown.
 
 MC formatting by bobbi744@sojourn.com
 
                    - - - - - - - - - - - - - - - - - -