-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

           Title: Jim's Cornish Pasties 1
       Recipe By: 
        Category: Family; Snacks; Pastry
 Main Ingredient: 
   Cuisine Style: 
           Yield: 36 Servings
Preparation Time: 0:00
    Cooking Time: 0:00

  [Amount] [Measure]    [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
*********************** MMMMMMM BY HELEN PEAGRAM ***********************
         1 lb           Ground beef, lean browned
                        And drained
         4 tbsp         Flour
         1 tsp          Seasoned salt(we used Hy's)
         1 tsp          Gravy base
         1 tsp          Parsley, dried
     1 1/2 tsp          Beef broth granules
                        Dissolved in
       1/2 cup          Water
         2 cup          Potatoes, peeled, diced
         1 cup          Carrots, peeled, diced
         4 tbsp         Onion, minced finely
         1 medium       Garlic clove, minced
         1              Recipe Never Fail Pastry
         1 lb           Shortening (crisco?)
         2 tsp          Salt
         1              Egg
         1 tbsp         Vinegar
         5 cup          Flour
         1              ;water

[Preparation]
FILLING: Brown and drain the ground beef. Measure seasonings, prepare
veggies and put in dishes. Mix water and beef broth granules.

Combine beef, seasonings and flour and stir well to coat. Add
vegetables and beef broth mix and cook til veggies are crisp tender.
Stir frequently to prevent sticking and burning.

PASTRY: We make the pastry in 2 batches in the food processor. Beat
the egg in a 2 cup measuring cup. Add very cold water to 1 cup
measure. Add vinegar and stir. Put 2 1/2 cups flour in processor, add
1/2 the shortening and 1/2 salt. Pulse to a mealy texture. Divide
liquid and add very slowly til machine starts to labour. Add liquid
drip by drip til a lump forms and stays together. Remove pastry and
repeat process.

We use a large turn-over form that seals and cuts out the dough. Roll
out 1/4 dough at a time on a heavy pastry cloth and using the
turnover form. Cut out out circles. Place on form and put about 1
tbsp filling or a little less on dough. You should have a little egg
mix left from pastry. Brush edges with this and close and seal pastie
and place on baking sheets. Brush with milk.

Bake at 425 degrees F for 20 minutes.

Typed by Helen Peagram Feb 8/96

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