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Cornish Pasty

A ClassicBritish Recipe. These flaky packages of goodness can be filled with almost anything you like.
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Ingredients
  

  • 2 1/2 cups All-purpose flour
  • 1/4 teaspoon Salt
  • 1/2 cup Vegetable shortening
  • 1/4 cup Cold Butter, cut into cubes
  • 1/3 cup Ice Water
  • 4 - 6 ounces Skirt Steak, cut into ¼” cubes
  • 1 small Onion, diced
  • 1 small Potato, diced
  • 1/4 cup Shredded cheese
  • 1 egg
  • salt & pepper

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, mix the flour and salt. 
  • Cut in the shortening and butter until mixture resembles peas.
  • Add in the ice water a little at a time, working with your hands to form a dough. Be careful not to overmix the dough.
  • Divide the dough in half and roll each piece into rounds approximately 9 to 10 inches in diameter. 
  • Cut each round in half to use for the pasty.
  • Or, you could do like I do and buy ready-made pie crust.  Roll it out and cut each circle in half.
  • Combine the steak, onion, potato and cheese in a bowl. Mix well.
  • Divide the filling between the four pie crusts, spooning the mixture a lttle off-center in the dough.
  • Beat the egg and brush the edges of the pie crust.
  • Fold the dough in half with the filling inside, crimping the edges well. 
  • Brush the top and the sides of each pasty with the remainder of the beaten egg.
  • Bake on a greased baking sheet for 40 minutes or until the top and edges are golden brown and flaky.