Cornish Pasties
These are famous pies in England, perfect for picnics.
(makes 8)

Ingredients:
Pie dough
4 1/2 cups all-purpose flour
3/4 teaspoon salt
8 tablespoons cold butter, cut into 1/2 inch cubes
8 tablespoons shortening, cut into 1/2 inch cubes
1 ¼ cup iced water
2 potatoes, peeled and diced
2 carrots, peeled and coarsely grated
1 onion, peeled and finely chopped
1 ½ pounds lean ground beef
1 tablespoon salt
1 teaspoon ground black pepper
1/2 cup beef broth

milk for brushing pasties

 
Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Place flour and salt in a large mixing bowl.   
3. Add butter and shortening, and then using fingertips, rub into the flour until the mixture resembles breadcrumbs or tiny peas.
4. Add the water and stir together with fork, then squeeze it together until the mixture forms a ball. 
   Divide into 8 balls.  Wrap each piece in plastic wrap and chill.
5. In a large mixing bowl, combine the uncooked meat, uncooked vegetables, seasoning and beef broth.
6. Roll out the balls on a floured surface to about 1/4 inch thick. Using a small plate, trace a 6-inch circle
   in the dough; cut out the circle.
7. Divide the meat mixture equally and place into the middle of each circle.
8. Brush the edges of the dough lightly with water. 
9. Fold the edges of the circle up to meet along the top of the meat filling, and crimp the dough along the
   top to seal. Cut a slit in the top of each pasty.  Repeat with the remaining dough.
10. Transfer the pasties to a baking tray.  Brush each pasty with milk and bake for 15 minutes, then lower temperature to 375 degrees Fahrenheit and bake for a further 20 to 25 minutes.
11. Cool for 10 minutes before eating!