Cornish Pastie II

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Cooking receipe to make Cornish Pastie II under category Pie s 4U. You may find some video clips related to this receipe below.

Cornish Pastie II

Individual pasties–originally made to pack in lunch boxes.

Ingredients:

1 pastry for 2-crust, 10-inch pie

2 cups thinly sliced raw potatoes

1/2 cup thinly sliced onion

1/2 pound round steak, thinly sliced and cut in 1/2 inch pieces

1 1/2 teaspoons salt

dash pepper

2 tablespoons butter or margarine

Directions:

1

Divide pastry in three equal parts. Roll 1/3 to make 8×15 inch rectangle.

Trim edges and cut to make two 7-inch squares. Place on baking sheet.

Repeat with other two thirds of pastry.

2

Arrange layer of potatoes on half of each pastry square, top with layer of

onion and then with meat. Sprinkle with salt and pepper and dot with

butter.

3

Moisten pastry edges with cold water and fold over to make triangles;

press edges together to make tight seal. A tight seal retains steam and

makes juicy pastries.

4

Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender.

Serve hot with chili sauce, ketchup, or pickle relish or serve cold for

sandwiches.

Makes 6 pasties

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