Cornish Pasties - cooking recipe

Ingredients

1 medium potato, peeled and cut into 1/4 inch dice
1 medium onion, finely chopped
1/2 lb chuck or 1/2 lb round steak, cut into 1/2 inch cubes
salt & pepper
1 pinch dried thyme (optional)
8 ounces flour (scant 2 cups)
2 ounces cold butter, diced
2 ounces vegetable shortening or 2 ounces lard, chilled and diced
cold water (add ice cubes to keep very cold)
1 eggs, beaten (to glaze) or 1 milk (to glaze)

Preparation

Preheat oven to 425* F.
Combine potato, onion, meat, and seasonings; mix together well.
Cut butter and shortening into flour in a bowl until mixture resembles fine crumbs. Add about 2 tablespoons cold water and mix with a fork to form a firm dough (add more water if necessary, until mixture just holds together).
Turn dough out onto a floured surface and knead lightly a few times. Cut into quarters, and roll each quarter out into a 6-7 inch circle. Trim by using a small plate placed over pastry and cutting around edge with a small, sharp knife.
Divide filling between each circle of pastry. Wet edges with water and fold pastry into a semi-circle, pressing edges together. Flute edges with fingers to form a tight seal.
Place pasties onto a baking sheet and brush with egg or milk. Bake at 425* F for 40-45 minutes, or until golden and heated through. May be served hot or cold.