Homemade Cornish Pasty

 

Growing up in a small and rural area, ancestry and knowing the roots of family history is a very important part of  the up-bringing.  If you're lucky enough to have the opportunity to travel/visit the small towns of southwestern Wisconsin, you'll find that this entrée is very common, and very popular.  Variations of this dish -- Cornish Pasty,  have survived the tests of time.  The recipe my family uses and loves is as follows:

 

Crust:

 

4 cups of flour

1 3/4 cups of butter

1 teaspoon of salt

1 tablespoon of white vinegar

1 egg

1/2 cup of cold water

 

Separate into two equal balls of dough.  One will be for bottom crust, and the other for the top crust.

 

Pasty Filling

 

7-8 medium sized potatoes, peeled, quartered, and sliced thin.

1 large onion, diced small

2 pounds of ground beef, browned (with the onion)

salt & pepper to taste

butter

 

Mix the sliced potatoes, and cooked ground beef/onion together in a bowl.  Roll out your bottom crust and fit it into a nice sized cake pan so that the crust is going up the sides of the pan.  Evenly disperse the pasty filling over the bottom crust.  Top pasty filling with pats of butter.  Roll out your top crust and gently fold over filling pinching the edges of the bottom crust and top crust all the way around the edges of the pan.  Make 3 small slits in the top crust to vent.  Bake at 350 degrees for approximately 1 hour and 15 minutes, or until the potatoes are done and the crust of the pasty is a nice golden brown.  Serve with Chili Sauce.