Irene's Cornish Pasties

Filling

3 large onions,
3 cloves garlic
2 lbs ground beef or vegetarian substitute
2 large potatos
1 rutabaga
salt
pepper

PEEL and dice rutabaga and potato. Boil together until soft.
PEEL and chop onion, press garlic, and fry with burger until browned.
DRAIN rutabaga/potato mix and add to ground beef mixture.
SEASON to taste with salt and pepper.

Pastry

4 cups flour
2 tsp salt
1 1/3 cup shortening
iced water in a spray bottle

SIFT flour and salt
CUT half of shortening into flour until like coarse cornmeal. Cut remaining shortening into this until like small peas.
ALTERNATELY spray and knead dough until evenly moistened and holds together.
ROLL and cut into 5 inch disks about 1/4 inch thick.

Finish

PLACE filling on half a disk, not overlapping the center line or the edge. Fold the other half over. Using small amounts of water to stick the dough together, seal into a semi-circular pocket.

BAKE pasties at 400 F on a cookie sheet until lightly browned, about 20 minutes.

I tasted my first Cornish pasty in Cornwall, when traveling in the British Isles, and then only later realized they were known elsewhere. I usually make a huge batch of these for freezing. Heat frozen pasty in oven for 20-25 minutes at 400 F for a quick and hearty meal. Fred loved these.