English (Cornish) Beef Pie
¾ lb. Beef Steak (your choice), coarsely chopped/diced
2 medium Potatoes, peeled & coarsely diced
1 small Rutabaga, peeled & coarsely diced
1 small Parsnip, peeled & coarsely diced
1 small Yellow Onion, finely chopped
As needed Salt & Black Pepper
1 recipe Cornish Pie Pastry
In a large bowl, toss together the filling ingredients (raw) and set aside. Flour a flat surface, divide pastry into 4 equal portions and roll out into a circular shape to about a ¼ inch thickness. Spoon filling into ½ of the circle, leaving room to crimp edges of pastry together. Season filling with some salt and pepper, add a couple pats of butter and sprinkle with a bit of flour. Moisten edges of pastry with some water, add fold the pastry over to cover the filling. Press firmly to seal, roll edges upward and crimp to form a tight seal. Brush pasty with some egg wash or milk. Cut a one inch slit in the top to vent pastry while cooking. Place pastries on a greased baking sheet and place in a pre-heated 425 degree oven for 20 minutes. Then turn oven down to 325 degrees and bake an additional 40 minutes. If they start browning too quickly, loosely cover with a bit of foil. Let pastries rest for 15 minutes before serving.
Note: You can adjust the filling ingredients
to meet your personal taste.
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