Cornish Pasty Meat Pie Recipe

Cut the fat into the flour until resembles a coarse grain. Add the salt and then start adding the water gradually until it works together into a ball without being sticky. Knead lightly and put aside in a cool place.

In a large bowl, toss together the filling ingredients (raw).

Flour a flat surface and rolling pin. Divide pastry into 4 and roll out into a circular shape to about 1/4 inch thickness, 6 inc diameter.

Spoon filling into 1/2 of the circle, leaving room to crimp edges of pastry together. Season filling with some salt and pepper, add a couple pats of butter and sprinkle with a bit of flour.

Moisten edges of pastry with some water, and fold the pastry over to cover the filling. Press firmly to seal, roll edges upward and crimp to form a tight seal.

Brush pasty with some egg wash or some milk. Cut a one inch slit in the top to vent pasty while cooking. Place on greased baking sheet. Cook at 425 F for the first 20 minutes, and then turn down to 325 and cook for an additional 40 minutes. If they start browning too quickly, loosely cover with a bit of foil.

Let the pasties rest for about 15 minutes to slightly cool before serving.