Old English Cornish Pasties

• Cornish Pastry
• 2 cups flour
• 1 pinch salt
• 3 ounces lard or 3 ounces shortening
• 1/3 - 1/2 cup water
• Filling
• 1/4 lb beef or 1/4 lb chicken liver
• 1 celery rib
• 1/2 ground beef
• 1 small carrot
• salt & pepper
• 1 small turnip
• 2 potatoes, raw sliced
• 1 egg, beaten
• 1 small onion

1. Mix flour and lard, then add salt and water. Work into smooth dough and rest under a cover or in fridge for 30 minutes.
2. Meanwhile, prepare the filling:
3. Chop liver coarsely in a blender and mix with beef.
4. Add salt and pepper and let rest for 10-20 minutes.
5. Peel onion and pare potatoes, carrot and turnip; slice thinly, and blanch in boiling water for 2-3 minutes with thinly sliced celery.
6. Drain and season with salt and pepper.
7. Roll out dough to 1/8 inch thickness; cut into 3 large squares.
8. Put a layer of vegetables on half of each square and top it with meat mixture.
9. Brush edges of dough with egg and fold plain half over the meat.
10. Pinch edges together tightly.
11. Bake for 1 hour: first for 2-3 minutes at 400u0b0F, then at 325u0b0F for 1 hour.

cornish pastry, flour, salt, lard, water, filling, beef, celery, ground beef, carrot, salt, potatoes, egg, onion

Taken from www.food.com/recipe/old-english-cornish-pasties-230198 (may not work)