Old English Cornish Pasties

Ingredients

Cornish Pastry

• 2 cups flour
• 1 pinch salt
• 3 ounces lard or shortening
• 1/3-1/2 cup water

Filling

• 1/4 lb beef or chicken liver
• 1 celery rib
• 1/2 ground beef
• 1 small carrot
• salt & pepper
• 1 small turnip
• 2 potatoes, raw sliced
• 1 egg, beaten
• 1 small onion

Directions

1. 1

   Mix flour and lard, then add salt and water. Work into smooth dough and rest under a cover or in fridge for 30 minutes.

2. 2

   Meanwhile, prepare the filling:.

3. 3

   Chop liver coarsely in a blender and mix with beef.

4. 4

   Add salt and pepper and let rest for 10-20 minutes.

5. 5

   Peel onion and pare potatoes, carrot and turnip; slice thinly, and blanch in boiling water for 2-3 minutes with thinly sliced celery.

6. 6

   Drain and season with salt and pepper.

7. 7

   Roll out dough to 1/8 inch thickness; cut into 3 large squares.

8. 8

   Put a layer of vegetables on half of each square and top it with meat mixture.

9. 9

   Brush edges of dough with egg and fold plain half over the meat.

10. 10

    Pinch edges together tightly.

11. 11

    Bake for 1 hour: first for 2-3 minutes at 400°F, then at 325°F for 1 hour.