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Cornish Pasties




Source of Recipe


Shanarra/EDC


Recipe Introduction


These are great little meat pies - especially if you add ketchup or malt vinegar. The cornish miners used to take these into the mines with them. They had these great contraption like lunch boxes that had a candle in the bottom (lit), a cup of tea on the next layer, a pastie on the next layer, and cookies or some sort of dessert on the next. The steam from the warm tea (that the candle kept hot) kept the pastie heated up as well. They are a great autumn dinner. I make them with chicken but you can do anything with them - the stores where I grew up had them in crazy varieties (beef, lamb, veggie and cheese, spicy, even apple - use your imagination)! I got this recipe out of a newspaper about 6 or so years ago and I keep making it!


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6741.1

List of Ingredients




3 cups flour
1 cup shortening
1 tsp. salt
8 tbsp. cold water
4 tsp. butter
5 potatoes - sliced thin
2 lb. chicken
3 onions - cut thin
parsley
salt and pepper

Recipe



Make dough - mix flour, salt, shortening, and water. Divide this into 6 parts and roll out into circles.

Combine remaining ingredients and place this filling on each dough circle. Fold circle over into half circle and pinch edges of dough together to form a pocket (just like you would with a calzone). Cut hole in top (if you are making a batch with different meats you can cut different holes to signify what meat is in and such) and put a chunk of butter in. Bake at 450 for 10 minutes. Reduce to 350 and bake another 45 to 50 minutes. You may need to cover with tin foil if they get too dark.