Cornish Pastry (My favourite British recipe)

Cornish Pastie

　Well known Cornish cuisine.

Cornwall is located in South West England.

<For pastie>
450g (1lb.) flour 225g (1/2 lb.) butter pinch of salt 90cc water	Sift the flour and salt into a bowl and rub in the butter. Add water to make a soft dough. (Put pastie in a fridge for 30 min. )
<For Filling>
450g (1lb.) lean beef 200g (1/2 lb.) potato 1 carrot 1 swede (=radish) 1 small onion 1 stock cube pinch of parsley salt & pepper to taste

Set oven to 180C (=400F). Make the pastie and divide into 4 equal pieces. Roll each piece into a round 20cm in diameter. Cut up beef and each vegetable into small pieces. Mix chopped meat & vegetable, and add crushed stock cube and salt & pepper to taste. Dampen the edges of the pastie and bring up from both sides with floured hands to envelop the filling. Pinch the edges together and crimp them firmly to seal. (Spread milk on surface if you like.) Cook on a floured tray for 40-50 min.

　

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