Cornish Pasty

Makes 4 pies

Preheat oven to 425 degrees

Filling
8oz  lean ground beef
1/3 cup grated carrot
1/3 cup chopped potato
1/3 cup chopped onion
¾ cup water
2 tbsp ketchup
1 tsp Worcestershire sauce
½ tsp salt
¼ tsp freshly ground black pepper

2 9-inch prepared pastry shells, thawed
1 egg
1 tbsp water

1. Filling: In a frying pan, cook beef, carrot, potato, and onion over medium high heat 8 – 10 minutes or until onion is softened and beef is no longer pink. Stir in water, ketchup and Worcestershire. Continue to cook covered 5 – 7 minutes or until potato is tender. Stir in salt and pepper. Cool.

2. Meanwhile, invert each pie shell onto a piece of waxed paper, discarding foil liner. Gently flatten pastry shell and reshape if necessary. Cut each shell in half. Spoon one-quarter of filling onto bottom half of each piece of pastry. Fold pastry in half to enclose filling. Crimp edges together firmly. Transfer to baking sheet. Cut one or two vents in each pie.

3. In small bowl, beat egg with water; brush over pies. Bake in center of oven for 15 – 20 minutes until golden brown.


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