New Zealand Pasties

Ingredients

• •---------------------------ROUNDS--------------------------------
• •8 oz Flour
• •2 oz Crisco
• •2 oz Butter (or Marg)
• •1 pn Salt
• •2 tb To 3 tb water (approx)
• •MMMMM----------------------CORNISH PASTIES---------------------------
• •4 oz Finely diced RAW potato
• •4 oz Ground beef
• •2 oz Chopped onion
• •2 oz Finely diced RAW carrots
• •1 oz Green peas (optional)

Directions

1. 1Sift the flour and salt. Rub in the Crisco and butter until a
2. 2sandy texture is reached. Make a hollow in the middle and add
3. 3water. Handle as little and as lightly as possible. Wrap in
4. 4grease proof paper and refrigerate for 24 hours. Now it's
5. 5ready to use for the Cornish Pasties..
6. 6Roll out pastry to approx 1/8" thick, cut into 5" diameter
7. 7rounds, I cut around a dessert dish, moisten the filling with
8. 8a little water and place a generous spoonful in the middle of
9. 9each round. Make sure it is in a pile not flattened out.
10. 10Moisten the edges of the pastry with beaten egg. Fold in half
11. 11and flute the edges. Now stand them up so the fluting is a
12. 12cross the top, and push with your fingers to make the join
13. 13into a wavey seam. Boy.. thats hard to try and explain
14. 14without being able to show you...Mind you that part is only
15. 15for looks! Brush the outside of each pastie with beaten egg,
16. 16and cook at 275 degrees for 3/4 hr to an hour. When cooked,
17. 17pastry should be nicely browned.