Cornish Pasties - cooking recipe

Ingredients

1 recipe Short Crust Pastry (part 2)
1 lb. round steak or lean pork, diced
1 c. potatoes, peeled and diced
3/4 c. finely chopped onion
1 tsp. thyme
2 Tbsp. Scotch
1/2 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
1/4 c. finely chopped parsley
butter
1 egg, lightly beaten

Preparation

Preheat oven to 350\u00b0.
Roll out pastry thinly and cut into 5 inch rounds.
Mix together round steak, potatoes, onion, thyme, Scotch, mustard, salt, pepper and parsley.\tPlace 3 Tbsp. mixture in center of each round; dot with butter.
Moisten edges of pastry and fold dough over filling to make pillow shapes; seal edged with fork.
Cut 2 small slits in top and brush with beaten egg.\tPlace on baking sheet and bake 40-50 minutes or until pasties are golden brown.
Serve warm.
Yield: 8 pasties.