According to the oral history my mother passed down to me these “Cornish Pastrys” or “Cornish Pasties” were made by the wives of Cornish miners, wrapped in paper and the miners carried them in their pocket as a quick lunch that they could eat holding it in their hands as they would a sandwich. As a growing teenager I used to eat about four of these at a time and loved them. Of course in those days I burned up a lot of energy so four of these were probably about right intake for me at the time.
- 2¼ Cups Flour
- 1 teaspoon salt
- ¾ Cups Lard or Shortening
- 4 to 5 Tablespoons ice water
- ½ pound ground beef
- 1½ cups potatoes; raw; small dice
- 1 Carrot; grated
- 3 Tablespoons onion; diced fine
- 1½ Teaspoons salt
- ¼ Teaspoon pepper
- 1 egg beaten
- Preheat oven to 450F
- Create a dough from pastry ingredients listed above using the usual pastry methods. Divide.
- Combine all the filling ingredients except for the egg in a bowl.
- Taking one half of the pastry dough, roll out
- Using a saucer or other round object as a guide cut out three circles of between five to six inches in diameter.
- Divide half the filling between these three circles
- Fold over the pastry into a turnover or empanada shape
- Crimp edges with a fork
- Cut small vents into top of pasty.
- With the other half of the pastry and ingredients repeat the last six steps.
- Brush the pasties with the beaten egg.
- Bake all pasties in a 450 oven for 20 minutes, reduce the heat to 375 and bake for another 20 minutes.