Colin’s Cornish Pasties
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Makes 16 Cornish Pasties
Ingredients:
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2 – 15oz. packs of Pillsbury Pie Crust for 9″ pies, (if frozen, then thaw out)
Filling:
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1 Lb (16 oz.) ground Chuck or ground Round,
1 Lb (16 oz.) potatoes, finely chopped,
8 oz. onion, finely chopped,
salt,
black pepper,
A little milk or beaten egg, to glaze.
Method:
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1 – Heat oven to 425 F,
2 – Unroll the pastry onto a lightly floured work surface, and divide each 9 inch circle into 4 equal parts.
3 – Mix meat, with potato and onion, season well,
4 – Divide the filling between the 16 quarter rounds of pastry. Dampen the edges and draw up the sides so that they meet on the side.
5 – Firmly press the edges together, Fuse with the fingers, and brush with milk or beaten egg.
6 – Bake for about 10 minutes, then reduce heat to 350 F. Bake for a further 40 minutes.
7 – Place on a cooling rack to cool.
ENJOY!
