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Recipe: Cornish Pastries (using ground beef and pie crust mix)

Main Dishes - Beef and Other Meats
CORNISH PASTRIES

2 pkg (11 oz each) piecrust mix
FOR THE FILLING:
3 cups pared quartered and thinly sliced potato
1 cup coarsely chopped pared carrot
1/4 cup chopped parsley
1 1/2 tsp salt
1/2 tsp pepper
1 lb ground beef chuck
FOR THE PASTRIES:
1/4 cup butter or margarine
1 egg, beaten

Prepare pastry as package label directs; form into a ball; wrap in waxed paper; refrigerate until ready to use.

TO MAKE THE FILLING:
In large bowl, combine potato, carrot, parsley, salt, pepper and ground chuck; mix well.

TO MAKE THE PASTRIES:
Preheat oven to 425 degrees F.

On lightly floured pastry cloth, divide pastry into 8 parts; roll each part into 8" circle. Moisten edge of each circle.

Spread 1/2 cup filling on half of each circle; dot with butter; fold over. Fold edge of bottom crust over top; crimp edges. Make two gashes in center for steam to escape. Brush with beaten egg.

Bake, on ungreased cookie sheet, about 30 minutes, or until potato and carrot are tender. Remove to wire rack. Serve hot or cold.

Makes 8 servings
Source: magazine recipe clipping
MsgID: 018768
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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