Cornish Pastries (Meat Pie)
Ingredients
- Ground Beef - 1 lb.
- Large Potato - 1
- Large Onion - 1
- Large Carrot - 1
- Parsley - 1 tsp.
- Salt - to taste
- Black Pepper - to taste
- Beef Bouillon Cube - 2 (diluted in 1/3 cup hot water)
- Butter - 1/2 lb.
- Sour Cream - 1/2 cup
- Flour - 1-1/2 cups
Instructions
Cut butter into flour until well mixed. Stir in sour cream. Divide into two parts and wrap in foil or plastic, chill in refrigerator overnight. Roll out pastry on well floured board. For small pies use 3' circle cutter; for picnic size use 6' circle cutter. Grate carrot, onion, potato into ground beef. Add parsley, sale, black pepper and melted bouillon cube. Mix well. For 3" pies place 1 teaspoon of meat mixture in center of circle. For 6" pies place 1 tablespoon of meat mixture. Brush half of circle with beaten egg and fold in half. Seal edges with fork. Cut two slits in top, brush top with egg. Place on ungreased cookie tray with lip. Bake 325° for 25 minutes or until golden brown. Sprinkle with salt when done. If made ahead, freeze unbaked, then take out of freezer one hour before baking.
