Cornish Pasties by Lynette Rohrer Shirk

Pasties are meat pies, or turnovers, that miners in Cornwall originally took down in the mines with them for lunch. These are appetizer-size pasties.

SERVES 4

2 rounds pie dough

½ cup diced onion

¼ cup diced carrots

½ cup cooked ground beef, cooled

¼ cup diced cooked potatoes

1 tablespoon flour

1 teaspoon Worcestershire sauce

1 teaspoon seasoning salt

1 teaspoon thyme

1 egg, beaten with 1 tablespoon water

Cut 3-inch circles out of the pie dough. Preheat oven to 350°F.
Combine the onion, carrots, cooked beef, potatoes, flour, Worcestershire sauce, seasoning salt, and thyme in a bowl. Put a spoonful of the mixture in the middle of each dough circle.
Brush the edges of the dough circles with beaten egg, fold the dough over to make a half circle, and press the edges to seal. Use a fork to crimp the edges.
Place the pasties on a baking sheet lined with parchment paper and brush the tops with the beaten egg.
Bake for 20 to 25 minutes, until the tops are golden. Serve warm.