CORNISH PASTY (MEAT AND POTATO PIE)
Steps:
- Boil water and add crisco and salt. Stir until the crisco is all melted. Add the flour and stir until all blended. Place mixture on a long strip of saran wrap in a long roll the shape of french bread. Wrap the saran wrap around the dough mixture tightly and refrigerate 3 hours. (double this recipe) Meanwhile, Dice the potatoes into small cubes... dice the onion and rutabaga or carrots. Mix in the meat mixture thoroughly using your hands and add about 2 T. salt and 2 tsp pepper. Once the dough is cooled... chop off about 2"-3" of the dough and roll in a circle using flour to keep it from sticking to the surface and rolling pin. Flip back and forth and roll to about a 7 or 8" circle and 1/8 inch thick. Place 1/2 cup of the filling off center on the circle. Top the filling with a dab of butter. Flip the dough over the filling and seal like you would a pie dough, cutting off the excess dough and using it for the next pasty. It should be shaped like a half moon. This part takes some practice. You can roll the dough in a rope pattern or use a fork to seal. If you get a hole (rolled the dough too thin), just patch it up with a little pice of rolled dough. Take a knife and make a slit in the top for steam to escape and place on an ungreased cookie sheet. Repeat with the rest of the dough and filling. If you have left over dough... don't worry. It can be used for pizza. Bake in 350 degree oven for 45 minutes. Then brush the top with milk and put back into the oven for 10 more minutes. Remove and cool on a brown shopping bag that has been cut and opened flat. Serve with pats of butter or as we in the Upper Peninsula of Michigan do...with catsup.
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