CORNWALL MEAT PIE

Steps:

• Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
• In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
• Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
• With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
• Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
• The key to the dough is to use both butter and shortening (lard is even better); this gives the dough its rich flavor and flakiness, while still keep it sturdy and easy to transport.
• While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
• Don't precook the meat. If you have enough veggies, and layer the meat on top of them, they will absorb the fat and flavor. If you do it correctly, your pastry shell will NOT get soggy.
• Preheat oven to 400º F and line a baking sheet with parchment paper.
• Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
• Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
• Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
• Seal edges with a fork and repeat with remaining pasties.
• Transfer to lined baking sheet and brush the tops of dough with beaten egg.
• You don't have to bake them all at once. You can wrap in fil, then in lastic and freeze. Just defrost as needed and bake.
• Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
• Serve by themselves, with gravy, ketchup, or brown mustard.