TRADITIONAL CORNISH PASTIES
With the boom in copper mining around the start of the last century, the Globe and Miami area saw a large influx of miners from foreign shores, With the boom in copper mining during the late 1800s, the Globe and Miami area saw a large influx of miners from foreign shores, and in particular from the old copper and tin mining communities of Cornwall in England. Those early miners brought with them many traditions, including their favorite foodstuffs. King among them was the Cornish Pasty.
1 cup All-Purpose Flour
1 oz Butter
1 oz White Shortening
1 pinch Salt
2-3 tablespons Cold Water
1/2 cup quality Beef (skirt/rump), cubed
1/2 cup Potato, peeled and cubed
1/2 cup Rutabaga, peeled and cubed
1/4 cup Onion, peeled and sliced
Salt & Pepper to taste
Put the flour in a large bowl and sprinkle in the Salt.
Rub the Butter and the Shortening in with the Flour until all is thoroughly absorbed.
Add the water, then mix together the ingredients and knead until a pliable consistency is achieved.
Cover with plastic wrap and chill for around an hour.
Roll out the pastry to a typical pie crust thickness and cut into circles about the size of a salad plate.Heap the vegetables and meat on top of the pastry, and add salt and pepper as required.
Fold the pastry around into a pouch shape and crimp the edges with your fingers, then glaze with beaten egg.
Place on a greased baking sheet and cook at 425 degrees F for about 50 minutes or until golden.