FKN-Systems

Title: Baby Cornish Pastries
Categories: Appetizers, Pastry, Pie/tart
Yield: 24 servings

12 oz (340g) shortcrust pastry
-made with lard
1 oz (28g) butter
1 tb Vegetable oil
1 md Onion, finely diced
1 md Potato, peeled and finely
-diced
1 md Carrot, peeled and finely
-diced
12 oz (340g) skirt or chuck steak,
-trimmed and thinly sliced
1 fl Oz (28g) beef gravy
Salt and freshly ground
-black pepper
1 Egg, to glaze

1. Pre-heat the oven to 200'C/400'F/Gas 6.

2. Roll out the pastry to 1/8 inch (0.25cm) thick and cut into 24 x 3
inch (7.5cm) circles. Cover and chill for 30 minutes in the
refrigerator.

3. Heat the butter and oil together in a frying pan, add the onion
and fry until soft. Add the potato and carrot and cook for 4-5
minutes. Increase the heat slightly, add the beef and cook for 2
minutes, stirring constantly. Stir in the gravy and seasoning then
cool.

4. Divide the mixture amongst the pastry circles, brush the rims with
water and bring the 2 sides of the pastry to meet over the top of the
filling. Pinch together to form a scalloped edge, brush with egg,
make an incision on either side of the pasty and chill for 10
minutes. Bake for 15-20 minutes until golden- brown. Serve
immediately.