Cornish Pasties
Pastry for 12 pasties
4 cups sifted flour
2 teaspoons salt
1/4 teaspoon black pepper
1 1/3 cup shortening
1 egg yolk
6 tablespoons chilled milk or cream
1 egg beaten with cream, in a separate shallow bowl
Cut shortening into flour, salt and pepper, combine egg and milk and mix to form a dough. Form into 2 disks and refrigerate for 2 hours. Divide pastry into 12 equal parts. Roll pastry into a 6 inch round, about the size of a saucer. Brush edges with egg cream mixture.
Filling
3 cups potatoes, thinly sliced
1 cup carrots, thinly sliced
1 cup sautéed cabbage (to remove water)
1 cup onions, thinly sliced
1 1/2 pound tenderloin, cut into 1/2 inch pieces
Salt and Freshly Ground Pepper
To assemble, place 1 round of pastry on a baking sheet, moisten edges with egg wash, on one half layer several slices of potato, onion, carrot and a teaspoon of cabbage, top with a few pieces of tenderloin, salt and pepper and a slip of butter. Fold over the dough and press down all around. Starting at one end of the half moon pie, turn edges over together and press down to seal the pie. Brush pie with egg and cream wash. Bake in 375 degree oven until meat is tender, about 1 hour. Makes 12 Pasties.
Serve hot or cold with grainy mustard or chili sauce.