LOCATION: Recipes >> Entrée Pies >> Meatpies 04
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Meatpies 04
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Cornish Pasties
Makes 2 large pasties.
2 cups flour
Pinch of salt
3 oz. dripping or lard
Cold water
8 oz. stewing steak, chopped
pinch of salt
2 large potatoes, peeled and diced
1 large onion, finely chopped
1 medium turnip, peeled and diced
salt
pepper
To make the pastry, sift the flour and salt into a bowl, rub in
the dripping with your fingers and add enough cold water to make
a stiff dough.
Preheat the oven to 220 C. (425 F./Gas 7).
Mix the chopped vegetables together and sprinkle with salt and
pepper.
Roll the pastry out into 2 large circles.
Place half the vegetables on one half of each circle and put the
meat on top.
Dampen the edges of the pastry and fold them over, pressing the
edges together well.
Put the pasties on a baking sheet and bake for 20 minutes, then
reduce the oven temperature to 180 C. (350 F./Gas 4) and bake for
a further hour.
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