Cornish pasties (75)

4-5 pasties Baking, Pies

There are several secrets to making perfect Cornish pasties. They should not be too small,
because little ones end up with too high a proportion of pastry to filling. They should include
turnip (a tip a true Cornishwoman once gave me), and the ingredients should be sliced very
finely.

8 oz (225 g) lean stewing steak.

1 potato weighing about 4 oz (110 g)
before peeling.
1 turnip, about the same size as the
potato (though it may weigh less).
1 medium onion.
1 teaspoon salt.
1/2 teaspoon pepper.
1/2 teaspoon mixed dried herbs.
2 tablespoons stock or water.
Pastry.

Cut the steak up very small, or put it through a mincer. If you buy mince, get
the leanest you can find. Peel the potato and turnip and grate them into the
meat. Skin and finely chop the onion and add along with the seasoning and
stock or water. Mix well.
Cut a knob of pastry off the main bulk and roll it out thinly. Cut it into an 8inch (20 cm) circle, either round a plate or using a saucepan lid. Place some
filling across each circle of pastry, brush some water round the circumference
and draw the pastry up over the filling. Brush with egg or milk and bake for 50
minutes at Mark 5 (375F, 190C).
Cooked meat can be used but the result is not so succulent. Only 30 minutes
baking