INGREDIENTS

INSTRUCTIONS

PASTRY
Date: Sat, 17 Feb 1996 14:32:29 -0600 (CST)
From: Deborah Kirwan <dkkirwan@creighton.edu>
Sue, I'm sorry it's taken me so long to answer.  My recipe for Cornish
Pasties came from a British friend about 25 years ago.  I used to make them
frequently for dinner; since my cholesterol has gone sky high, I make them
a lot less frequently (but enjoy them even more when I do). I still rely on
this recipe for hor d'oeuvres.  Made in a smaller size, they are a perfect,
make-ahead-and-freeze, type of snack.  (Wasn't someone on this list looking
for an hors d'oeuvre like that recently?) For the smaller ones, I use a
round cookie cutter, about 3" in diameter. For the larger ones, I use a
1-pound coffee can (or something similar in size) to cut out the dough. My
friend serves these with gravy. My husband like them with gravy, but to me
that is guilding the lily. Besides, where can you get good gravy without
cooking a pot roast? Needless to say, the smaller ones are served without
gravy.
Recipe By: Liz Crowshaw
Brown meat, drain, cool, and add envelope of onion soup mix.  Grate
vegetables, add to meat.  Season with salt and pepper.  Make pastry, roll
about 1/4-inch thick, and cut into circles.  Fill and pinch edges together.
Brush with egg.  Bake at 400 degrees for approx. 20 minutes.
Pastry: Work flour and margarine with pastry blender or fingers until
crumbly.  Mix in milk.
Can be frozen after they are baked.  To reheat, place frozen pasties on
baking sheet and heat in 400-degree F oven for about 20 minutes or until
heated through.
NOTES : May need more milk to make a good dough.
Deb <kirwan@creighton.edu>
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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