Cornish Pasties

• 1 recipe Short Crust Pastry (part 2)
• 1 lb. round steak or lean pork, diced
• 1 c. potatoes, peeled and diced
• 3/4 c. finely chopped onion
• 1 tsp. thyme
• 2 Tbsp. Scotch
• 1/2 tsp. dry mustard
• 1 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. finely chopped parsley
• butter
• 1 egg, lightly beaten

1. Preheat oven to 350u0b0.
2. Roll out pastry thinly and cut into 5 inch rounds.
3. Mix together round steak, potatoes, onion, thyme, Scotch, mustard, salt, pepper and parsley.tlace 3 Tbsp. mixture in center of each round; dot with butter.
4. Moisten edges of pastry and fold dough over filling to make pillow shapes; seal edged with fork.
5. Cut 2 small slits in top and brush with beaten egg.tlace on baking sheet and bake 40-50 minutes or until pasties are golden brown.
6. Serve warm.
7. Yield: 8 pasties.

pastry, lean pork, potatoes, onion, thyme, scotch, dry mustard, salt, pepper, parsley, butter, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142507 (may not work)