Cornish Pastie II

Individual pasties--originally made to pack in lunch boxes.

The ingredient of Cornish Pastie II

1. 1 recipe pastry for a (10 inch) double crust pie
2. 2 cups thinly sliced potatoes
3. u00bd cup sliced onion
4. u00bd pound boneless beef round steak, cut into thin strips
5. 1u2009u00bd teaspoons salt
6. 1 pinch field black pepper
7. 2 tablespoons butter

The instruction how to make Cornish Pastie II

1. Divide pastry in three equal parts. Roll 1/3 to make 8x15 inch rectangle. Trim edges and cut to make two 7-inch squares. Place approaching baking sheet. Repeat later other two thirds of pastry.
2. Arrange mass of potatoes almost half of each pastry square, summit zenith gone lump bump of onion and after that taking into consideration beef. Sprinkle past salt and pepper and dot as soon as butter.
3. Moisten pastry edges in imitation of cold water and fold beyond to make triangles; press edges together to make tight seal. A tight seal retains steam and makes juicy pastries.
4. Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender. relieve sustain hot when chili sauce, ketchup, or pickle hint or relieve sustain cold for sandwiches.

Nutritions of Cornish Pastie II

calories: 518.1 calories
carbohydrateContent: 43.7 g
cholesterolContent: 33.2 mg
fatContent: 32 g
fiberContent: 4.1 g
proteinContent: 13.9 g
saturatedFatContent: 10 g
servingSize:
sodiumContent: 1015.1 mg
sugarContent: 0.9 g
transFatContent:
unsaturatedFatContent: