Cornish Pasties

Cornish Pasties

Yield: 10 pasties

 Use the Pastry for Pasty dough for this recipe.

INGREDIENTS 

FILLING

8 ounces lean ground beef

6 ounces boiling potatoes, peeled and cut into 1/2 inch dice

1 medium onion, finely chopped

4 -5 tablespoons beef gravy or 4 -5 tablespoons beef stock

1 teaspoon dried herbs ( thyme, marjoram, sage)

salt and pepper

milk

DIRECTIONS

Combine beef, potatoes, onion and herbs and season generously with salt and pepper.

Stir in enough beef gravy to bind mixture.

Roll dough out on lightly floured surface to thickness of 1/8 of an inch.

Using 5-6 inch in diameter, round cutter, cut 10 circles.

Preheat oven to 400°F.

Lightly grease baking sheet.

Mound meat mixture lightly in center of each circle; brush border with milk; fold dough in half over filling, pinching edges together to seal.

Brush pastries with milk.

Arrange on prepared sheet.

Bake 10 minutes, reduce oven temperature to 340F and continue baking until pasties are light brown, about 45-50 minutes.

Serve hot or at room temperature.