CORNISH PASTIES	 

PASTRY:

4 cups flour
1/8 teaspoon salt
1 ½ cups lard, chilled (3/4 lb) cut into ¼ inch cubes
8-10 tablespoons ice water
1 egg, beaten (for egg wash)

FILLING:

1 cup coarsely chopped white, yellow, or Swede (Rutabaga) turnips
2 cups finely diced lean boneless beef, top round, flank, or skirt steak.
1 cup coarsely chopped onions
1 cup chopped mushrooms
2 cups finely diced potatoes
1 diced red bell pepper
1 ½ tsp salt
1 tsp pepper
stick of butter for "dabs"
1/4 cup flour to sprinkle

Preheat oven to 400 degrees F.

To make pastry, rub together flour and fat to make a coarse meal. Add 8 tablespoons 
ice water all at once. If dough crumbles, add more water. Refrigerate to rest one hour 
before rolling out.

Roll dough to a circle ¼ inch thick and cut into 6 inch rounds. Re-roll and scraps 
and cut into additional circles.

To prepare filling, cut ingredients into uniformly small pieces. It's important to 
have the potatoes and the meat cooked during the same time period since they will 
be cooking together, so cut to appropriately sized cubes to effect that end result.

Combine ingredients in a bowl to mix evenly. Put ¼ cup of the mixture into the center 
of a rolled out pastry. Place severl "dabs" of butter on filling. Sprinkle with a little
flour to help make a gravy.

Moisten pasty edges, fold in half, and crimp to seal. Place on a buttered baking 
sheet and brush lightly with egg wash. Make 2 slits in each pasty to allow steam to escape.

Bake at 425 degrees F 20 minutes, reduce heat and continue at 325 degrees F until golden,
approximately 40 minutes.

Serve hot or cold.