Cornish Pasties (pronounced PAST-EEZ or PAST-EE singular) are delicious meat & vegetable pies from the Cornwall region of England. Pastry: (you will need to make more than this, but it dries out fast so make more as you need it) 2 Cups of Flour 1 tsp Salt 3/4 Cup Shortening 1/2 Cup Ice Water 1 egg, beaten (for glaze) Filling: 1lb ground beef 1/2 cup onion, diced 2 carrots diced 2 med potatoes small cubed 1 tsp salt 1/4 tsp pepper 1 cup water 2 tsp Bisto (gravy, but if you have bisto available it’s definitely worth it. 3tbsp water Directions: Brown beef and onion in skillet; pour off fat. Add 3/4 cup of water, carrots, potatoes, salt and pepper. Cover and let simmer on low heat until vegetables are tender. Mix Bisto with 3 tablespoons of cold water until smooth. Add to filling and stir until thickened. Cover and turn off heat. Preheat oven to 425 degrees. Sift flour and salt into a bowl. Add shortening and cut into flour with pastry cutter until it resembles course bread crumbs. Make a well in the center and add water and mix with fork until it holds together. Form into a ball. Roll pastry onto a floured board to 1/8″ thick. Cut into 6″ circles. Brush edges with water. Add 2 heaping tablespoons of filling slightly off center of pastry. Fold in half and seal the edges. Place pastries on parchment-lined cookie sheet. Use a fork to poke holes in each side of the pastry to let steam out. Brush each pastry with egg. Bake for 25-30 min or until golden brown. ENJOY!

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