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Cornish Pasties

Source of Recipe

My mother


Recipe Introduction

I grew up with these. Great lunch! This is my mother's recipe as she wrote it for me.

List of Ingredients

See recipe text!


Recipe

The best I can tell you is that I use the Betty Crocker box
of pastry mix from the baking section. For the pastry (you just add water
and mix and roll; then I use a small bowl to cut out circles about 4-5
inches in diameter). This step is not the first.

Method is :

Best lean ground beef (usually ground sirloin) 1 1/2 to 2 lbs.
Carrots, onions, potatoes, a small turnip.
seasonings and gravy browning and thickening. (I use English Bisto)

I brown the beef in a thick pot. (my old Dutch Oven)
then I add finely chopped onions and simmer, I then add peeled chopped
carrots and diced potatoes and turnips with water . The seasonings I use
are salt, pepper, some small garlic and red pepper to spice it up. I go by tasting to get it the way I want. I simmer this until the veggies are partially cooked. I then thicken the small amount of gravy with the
Bisto or with gravy browning and corn starch mixed with water. After the liquid thickens, I allow the mixture (which should be quite thick with little fluid)to cool.

I place a spoonful in the center of each circle of pastry and dampen the edges and seal. I then brush an egg wash on each pastry and bake at about 400 until browned.