Recipe for cooking cornish picnic pasties

Recipes from Ireland :: Irish Desserts

Pastry for 2-crust pie
1 1/2 (one and one-half) c. peeled, thinly sliced potatoes
1 small turnip, quartered/thinly sliced
1/2 c. coarsely chopped carrot
2 Tbsp. chopped onion
3/4 pound ground beef
1 Tbsp. dried parsley
1 1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. margarine
1 egg, beaten

Prepare pastry. Form dough into 6 balls; cover and refrigerate.

In a mixing bowl, combine ground beef, potatoes, turnip, carrot, parsley, onion, salt and pepper. Mix well. Preheat oven to 425 degrees fahrenheit.

To make pasties, roll each ball of dough into an 8-in. circle. Spread 1/6 of the filling on half of each circle. Dot filling with margarine. Moisten edge of each circle. Fold over. Fold edge of bottom crust over top. Seal with fingers.

Make 2 slits in top of each pasty. Brush top of each with beaten egg. Bake on ungreased cookie sheet for 1/2 an hour. Cool on wire racks.

Wrap each in foil for transportation to picnic or work. Can be prepared the night before and refrigerated. Next day, wrap in foil and head for picnic. For serving you may want to cut pasties in half and have some mustard sauce handy.