Recipe for cooking county cork cornish pasties

Recipes from Ireland :: Irish Main Dishes Meat

2 large baking potatoes
1 Tbsp. bacon grease
1/2 c. chopped onion
1 to 1 1/2 (one and one-half) c. water
1 (12 ounce) tin corned beef (not hash)
Salt and plenty of pepper
Pie crust pastry
1 egg
1/3 c. milk

Peel potatoes and slice into 1/4-in. slices.

In a saucepan heat the bacon grease and slightly sauté the onion. Add the sliced potatoes and cover with water. Let it come to a boil. Reduce the heat, cover, and simmer until the potatoes are fork tender, about 15 mins.

Drain any remaining water, and add the corned beef. Stir well. Slightly mash some of the potatoes as you stir. Add the salt and pepper. Let the mixture cool to room temperature.

Roll the pie crust into individual 8- to 9-in. circles. Place 1 c. of the meat and potato mixture on half of each circle, fold over, and press the edges to seal. Beat together the egg and milk and brush over the pasties. Place on a baking sheet. Bake at 350 degrees fahrenheit for about 45 to 50 mins. or until light brown.

These are good served at room temperature. Makes enough filling for about 4 pasties.