Cornish Pasty

INGREDIENTS

INSTRUCTIONS

Sift the flour and salt. Rub in the fat and mix to a pliable
consistency with water. Leave to rest in a cool place while preparing
the ingredients for the filling.  Take half the pastry and roll it into
a round about 1/4" thick (use a  plate as a guide if you like). Peel
and slice the potato firmly on to  the centre of the round, extending
to each side to form a base. Slice  the turnip on to this and then put
a good layer of beef over the top.  Add a fringe of chopped onion and
season generously.  Dampen around the edge of the top half of the
pastry circle with  water. Bring the bottom centre to the top centre to
seal firmly, then  enclose along the right and left. There should now
be a neat, fat  parcel with no bits poking through. If there are splits
or holes,  patch them with bits of pastry.  Now do the crimping, from
one corner to the other. Make sure your  hands are dry. Hold the edge
with one hand and follow on with a firm  hold down with the other. Hold
and fold alternatively and swiftly  along to the end. Put the pasty on
a piece of buttered paper and slit  a hole in the top to release the
steam. Brush the top with a little  milk and put on a greased baking
tray. Make a second pasty in the  same way.  Bake in a quick oven at
400F/200C/gas6 for 30 minutes, then reduce  the heat to 375F/190C/gas5
for another 30 minutes.  Use the same ingredients to make four tea-time
pasties using a  saucer-sized circle, or about a dozen tiny pasties
using an inch  scone cutter.  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 2352
Calories From Fat: 882
Total Fat: 100.5g
Cholesterol: 244mg
Sodium: 3967.1mg
Potassium: 2090.5mg
Carbohydrates: 340.9g
Fiber: 16.6g
Sugar: 59.1g
Protein: 30.4g