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Cornish Pasties

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1Cornish Pasties Empty Cornish Pasties on 9th September 2009, 3:00 pm

225g (8 oz) Blade of Beef or Rump Steak
350g (12oz) Shortcrust Pastry
1 medium Onion,
1 medium Potato
1 small Turnip
Beaten Egg or milk - to glaze
Salt and Black Pepper

Pre-heat oven to 220°C: 425°F: Gas 7.
Cut the meat into 1 cm (½ inch) cubes.
Cut the potato and turnip into 0.5 cm (¼ inch) dice, finely chop the onion.
Place the meat, potato, turnip, onion and seasoning in a bowl mixing well.
Roll out the pastry on a lightly floured surface, each piece to about 15-18 cm (6-7 inches).
Trim using the edge of a small plate as a template.
Divide the filling between each round.
Brush the edges with water and fold over the edges of pastry on each.
Seal well, creating a fluted the edge to the pastry.
Place the pasties on a baking tray, fluted edges uppermost.
Brush each of them with beaten egg or milk.
Bake for 40-45 minutes, until golden brown.
Serve hot or cold.

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