I couldn't find a pasty recipe from Australia, but this one is supposed
to be "traditional" from Cornwall. I got it many years ago from an
elderly lady whose father was from Cornwall, and worked as a miner in
Colorado.

Cornish Pasties

Dough
4 Cups unsifted flour
2 teaspoons salt
3/4 pound lard, chilled and cut into pea sized bits
10-12 Tablespoons ice water

Traditional filling

2 pounds skirt steak, or lean top round, sliced thin
1 1/2 cups potatoes, sliced thin
1 1/2 cups rutabagas* or turnips, sliced thin
1 1/2 cups onions, sliced thin
1/4 cup Parsley, chopped coarsely
1 Tablespoon salt
1 teaspoon freshly ground pepper

With hands, mix flour, salt and lard into a coarse meal consistency.
Mix in about 10 tablespoons of the ice water and gather into a ball. If
it is too crumbly to gather, add water 1 teaspoon at a time, until it
forms a good ball when gathered. Divide it into 6 parts and refrigerate
at least 1 hour, overnight is better.
Remove dough balls from refrigerator and roll them into circles about 8
1/2 to 9 inches across and about 1/4 inch thick.
Divide the filling into 6 parts and place in layers in the center of
the circles, starting with the meat. (Filling may be diced and mixed
together, if desired, instead of sliced.) Put a small chunk of butter on
the filling. Dampen the edges of the pastry with water, and fold the
edges up to make a seam on top. Press the edges together with the
fingers and crimp to seal.
Make 2 or 3 ventilation slits in the top of the pasty. Carefully pour a
teaspoon or so of water into the pasty through the ventilation slits.
Brush with milk or egg if you want a glaze, and bake at 450 degrees
until the pasty is pale brown, then reduce the heat to 350 degrees for
about 40 minutes. Makes 6 pasties
*Rutabagas are also known as swedes or yellow turnips.

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