Cornish Pasties

• 3 cups all-purpose flour
• 12 cup butter, diced
• 12 cup lard or 12 cup solid vegetable shortening (e.g. Crisco)
• 5 -6 tablespoons cold water
• 1 pinch salt
• 1 lb chuck steak, diced (ground beef may also be used, but at a loss of texture)
• 1 russet potato, diced (~6oz.)
• 1 cup rutabaga, diced (~6oz.)
• 1 onion, chopped
• 12 teaspoon dried mixed herbs, of your choice
• 1 egg, beaten until just frothy
• salt and pepper, to taste

1. Sift flour and salt into a large bowl.
2. Using a pastry blender, your fingertips or 2 knives, cut in the butter and lard/vegetable shortening.
3. Sprinkle the chilled water over the dough, adding more if necessary.
4. Knead the pastry on a lightly floured surface for a few minutes or until smooth.
5. Wrap in plastic wrap and refrigerate for 30 minutes.
6. If you refrigerate for a fair more than this time, you will probably have to let the pastry dough sit out for a bit after removing it from the fridge to allow it to become pliable again.
7. Preheat oven to 425F.
8. Divide pastry into 6 equal pieces.
9. Roll each piece into a circle on a lightly floured surface.
10. Mix filling ingredients in a bowl and then spoon an equal amount onto each round of pastry.
11. Be aware that you are going to fold the circles in half, so spoon accordingly.
12. Brush the edges of the pastry rounds with water and fold in half.
13. Press edges firmly to seal, then crimp.
14. Brush pasties with beaten egg.
15. Bake for 15 minutes, then reduce the heat to 325F and bake for 1 hour more.
16. Do not undercook as you must make sure the meat gets throughly cooked.
17. Serve hot or cold.
18. You may add additional vegetables like carrots, celery, spinach, etc.
19. to the filling, if you desire.

allpurpose, butter, lard, cold water, salt, chuck steak, russet potato, onion, mixed herbs, egg, salt

Taken from www.food.com/recipe/cornish-pasties-75210 (may not work)