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Cornish Pasties

4 cups unsifted flour
2 teaspoons salt
3/4 pound lard, chilled and cut into pea sized bits
10-12 Tablespoons ice water

2 pounds skirt steak, or lean top round, sliced thin
1 1/2 cups potatoes, sliced thin
1 1/2 cups rutabagas (swedes) or turnips, sliced thin
1 1/2 cups onions, sliced thin
1/4 cup fresh parsley, chopped coarsely
1 Tablespoon salt
1 teaspoon freshly ground pepper

With hands, mix flour, salt and lard into a coarse meal consistency.
Mix in about 10 tablespoons of the ice water and gather into a
ball. If it is too crumbly to gather, add water 1 teaspoon at a
time, until it forms a good ball when gathered. Divide it into 6
parts and refrigerate at least 1 hour, overnight is better.

Remove dough balls from refrigerator and roll them into circles
about 8 1/2 to 9 inches across and about 1/4 inch thick.

Divide the filling into 6 parts and place in layers in the center
of the circles, starting with the meat. (Filling may be diced and
mixed together, if desired, instead of sliced.) Put a small chunk
of butter on the filling. Dampen the edges of the pastry with
water, and fold the edges up to make a seam on top. Press the edges
together with the fingers and crimp to seal.

Make 2 or 3 ventilation slits in the top of the pasty. Carefully
pour a teaspoon or so of water into the pasty through the ventilation
slits. Brush with milk or egg if you want a glaze, and bake at 450
until the pasty is pale brown, then reduce the heat to 350 for
about 40 minutes. Makes 6


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