Cornish Pasties

Cornish Pasties
Now here's a recipe whether your cornish or not. This meat pie was the principal lunch for Cornish gold miners during California's Gold Rush period. The dish was brought to America by the Cornish. Fill it with all sorts of things besides the two listed here.

2 cups all purpose flour	2 teaspoons salt
1/3 cup butter	1/3 cup shortening

1 Mix all items in bowl or food processor until material is the size of small peas. Add 2 cups cold water and mix until dough just clings; chill in covered bowl for 1 hour. 2 Divide pastry into 12 equal parts; roll into 7-inch rounds. 3 Place filling on one half, brush edge with water and fold over the unfilled side and crimp. Cut 3 small slits in top. 4 Place pasties 1 inch apart on baking sheet; brush with egg wash (1 egg and 1 tablespoon water). 5 Bake at 400º for 25-30 minutes. Cool on wire rac for 15 minutes. Filling Suggestions: Beefy Potato 1 Six pounds beef chopped into 2-inch cubes. Brown in 1 tablespoons oil and remove from pan. Sauté 1 large onion, chopped, 1 lbs. chopped mushrooms, and 1 cup diced potatoes until nicely brown. Combi8ne vegetables and beef with 1 cup beef broth. Simmer for 1 hour; add salt and pepper to taste. Add 6 tablespoons cornstarch combined with 1 cup burgundy and stir until boiling. Chicken Marsala 1 Bone 5 large chicken breasts; cut into 2-inch cubes. Sauté in 3 tablespoons oil with 1 large chopped onion, 1 cup chopped carrots and 1 cup chopped celery. Cover with chicken broth and simmer for 2 hours. Salt and Pepper to taste. Combine 2 cups Marsala with 2 tablespoons cornstarch; add, and stir until boiling.