Cornish Pasty

Ingredients for 4 servings:

• 450 g beef steak(s)
• 250 g potatoes, thinly sliced
• 50 g beet(s), finely chopped
• 1 large onion(s)
• 3 tbsp water, cold
• salt and pepper
• possibly parsley
• 450 g flour
• ¼ tsp salt
• 230 g margarine or butter
• 6 tbsp water
• some milk and egg

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

on Cornwall (England)

Sift flour and salt. Work in the fat until the dough resembles coarse breadcrumbs. Slowly add the water until a stiff dough forms. Knead with your hands until smooth. Wrap in plastic wrap and refrigerate for 30 minutes. Puff pastry is a good alternative. Cut the meat into small pieces. Dice the peeled vegetables and mix with the meat and water. Season well and add a little pepper. Roll out the dough until it is about 0.5 cm thick and cut into four circles of about 20 cm in diameter. Divide the filling mixture between the four circles, only half of each circle at a time. Brush the outer edge of the circles with cold water, then fold the two halves together and press firmly together along the edges by gently rolling them with your fingers to prevent any juices from escaping. Brush with milk or beaten egg and cut a 1 cm slit in the top with a sharp knife to allow steam to escape. Bake on baking paper in an oven preheated to 220°C for 15 minutes, then at 180°C for 35 to 40 minutes. The Cornish pasty is an ancient pasty dish favored by Cornish tin and copper miners. The turnips act as a water reservoir, preventing the delicious pasty from drying out too quickly.