PASTY (CORNWALL)
From: Marye
Serves: 4-6  •  Prep: 45 min  •  Cook: 1½ hours at 350°

Handwritten on a torn legal pad, marked "Pasty (Cornwall)" — a traditional Cornish meat pie kept with the family papers.

INGREDIENTS
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CRUST
3 cups flour
½ tsp salt
⅔ cup shortening
¼ to ⅓ cup cold water
½ tsp baking powder (optional — if a lighter crust is desired)

FILLING
2 pounds hamburger
¾ cup coarsely chopped onion
3 cups raw potato, sliced thin
1 Tbsp salt
½ tsp pepper
Small amount of chopped rutabaga or carrots (optional)

ALSO
A little cream, to pour through the openings as it bakes

INSTRUCTIONS
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CRUST
1. Sift the flour and salt together. Blend in the shortening as for pie crust.
2. Add just enough water to hold the dough together.
3. Roll into a large circle and place on a cookie sheet or shallow pan.

ASSEMBLY
4. Place the filling on half the circle and fold the other half over as a turnover.
5. Pinch the edges and roll over to make a seam.
6. Make little openings in the crust about 3 or 4 inches apart.

BAKE
7. Bake in a moderate (350°F) oven for 1½ hours.
8. After the pasty has baked about ½ hour, pour a little cream in through the openings.
9. Serves 4 to 6 people.

[Photos in this folder: 53-20260611153822-pasty-cornwall.jpg, pasty-cornwall-card-front.jpg, pasty-cornwall-card-back.jpg]
