Cornish Pasties
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Make the pastry by mixing 4 cups of flour, a tablespoon of sugar, and 1/2 teaspoon of salt, and using a pastry blender to cut in 1-3/4 cups of butter or vegetable shortening until it resembles coarse crumbs. Mix an egg, 1/2 cup water, and a tablespoon of white vinegar together in a separate bowl and then add that to the dry ingredients and mix until combined. Turn the dough out onto a floured work surface, divide it into six portions and roll each out to form an 8-inch circle.

Meanwhile, dice two pounds of round steak or boneless chuck roast, 2 or 3 medium-size potatoes (peeled), a turnip, a carrot, and a small onion and mix with 1-1/2 teaspoons salt, 1/4 teaspoon freshly ground pepper, and a teaspoon of Worcestershire sauce.

Preheat the oven to 400F (205C). Divide the filling among the dough circles, spooning the filling onto one side of each. Fold the dough over the filling, moisten with water and join the two edges together, pinching the dough to seal it. Cut a slit in the top of each pasty and place them on an ungreased baking sheet. Bake until the crust is golden, 50 to 60 minutes. Serve warm or at room temperature.

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