On Tue, 09 Feb 2021 15:04:10 -0500, Boron Elgar
> wrote:

>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.

thank you for the recipe, Boron.
Janet US