Old English Cornish Pasties - cooking recipe

Ingredients

Cornish Pastry
2 cups flour
1 pinch salt
3 ounces lard or 3 ounces shortening
1/3 - 1/2 cup water
Filling
1/4 lb beef or 1/4 lb chicken liver
1 celery rib
1/2 ground beef
1 small carrot
salt & pepper
1 small turnip
2 potatoes, raw sliced
1 egg, beaten
1 small onion

Preparation

Mix flour and lard, then add salt and water. Work into smooth dough and rest under a cover or in fridge for 30 minutes.
Meanwhile, prepare the filling:
Chop liver coarsely in a blender and mix with beef.
Add salt and pepper and let rest for 10-20 minutes.
Peel onion and pare potatoes, carrot and turnip; slice thinly, and blanch in boiling water for 2-3 minutes with thinly sliced celery.
Drain and season with salt and pepper.
Roll out dough to 1/8 inch thickness; cut into 3 large squares.
Put a layer of vegetables on half of each square and top it with meat mixture.
Brush edges of dough with egg and fold plain half over the meat.
Pinch edges together tightly.
Bake for 1 hour: first for 2-3 minutes at 400\u00b0F, then at 325\u00b0F for 1 hour.