On Tue, 09 Feb 2021 12:37:29 -0700, US Janet >
wrote:

>
>In reference to Cornish Pasties?
>Inquiring minds want to know
>Janet US

Steak of some sort.

This is the recipe I have settled on over the years and I think makes
the yummiest pasties..

https://joepastry.com/2009/top_crimped_pasty_recipe/

12 ounces all-purpose (AP) flour
1 teaspoon salt
3 ounces lard (or shortening if you prefer), cold and in pieces
3 ounces butter, cold and in pieces
4 ounces cool water

Preheat your oven to 400. Whisk together flour and salt. Add the fat
and work it in with your fingers until you get than corn meal
consistency everyone always talks about. Add your water and work it in
gently by hand until a dough is formed. Leave to sit at room
temperature while you prepare your filling ingredients. You’ll need:

12 ounces bottom round or stew meant, cubed small
2 leeks, white ends only, trimmed, split and sliced
1 medium yellow turnip (rutabaga), cubed small
1 russet potato, sliced thin
salt an pepper to taste

Egg wash:

1 egg beaten with 1 tablespoon milk

Begin by cutting the dough into four roughly 5 ounce pieces. Roll each
into a ball. To make pasties, select a ball and roll it out to a
roughly 10" circle. Lay in the ingredients like you would for the
side-crimped pasty, making an oblong heap down the center of each
dough circle. Remember to salt and pepper each layer of ingredients as
you lay them in. Start with the sliced potatoes, then the turnips,
beef and finally the leeks.

Moisten the outer edge of the dough with water, slip your hands under
the sides of the circle and bring them together in a “prayer”
position, thus enclosing the ingredients. Squeeze the moistened edges
together to form a ridge down the center of the pie, and crimp. Poke a
few steam holes in the top of the pasty with a fork, and paint the pie
with egg wash. Bake at 400 for twenty minutes, then lower heat to 350
and bake and additional 20-30 minutes until golden.

Makes four meal-sized pasties.