Cornish Pasties

Directions

1. For the pastry (you just add water and mix and roll; then I use a small bowl to cut out circles about 4-5 inches in diameter). This step is not the first.
2. I brown the beef in a thick pot. (my old Dutch Oven)
3. Then I add finely chopped onions and simmer.
4. I then add peeled chopped carrots and diced potatoes and turnips with water.
5. The seasonings I use are salt, pepper, some small garlic and red pepper to spice it up. I go by tasting to get it the way I want. I simmer this until the veggies are partially cooked.
6. I then thicken the small amount of gravy with the Bisto or with gravy browning and cornstarch mixed with water.
7. After the liquid thickens, I allow the mixture (which should be quite thick with little fluid) to cool.
8. I place a spoonful in the center of each circle of pastry and dampen the edges and seal.
9. I then brush an egg wash on each pastry and bake at about 400 until browned.