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1. Make the pastry in the usual way, roll out ¼ inch thick and cut into 6-inch rounds.
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2. Lay these on the pastry board, put in the filling, damp the edges of the pastry slightly and fold over into a neat semi-circle.
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3. Crimp the edges and stand the pasties upright on a baking sheet.
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4. Brush over with a little beaten egg and bake for the first 15 minutes in a hot oven (450°F), then lower the temperature to moderate (350°F) and continue to bake until the filling is cooked.
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5. A variety of different fillings, both savory and sweet, can be used in Cornish pasties. Two popular ones are given here, the quantities being sufficient for the above amount of pastry.
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BEEF OR MUTTON FILLING:
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1. Cut up all the ingredients fairly small and mix together.
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2. Bake for a total of ¾ hour.
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3. Kidney or liver is often included with beef in these pasties.
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4. The vegetables may be varied according to taste.
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PORK FILING:
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1. Cut up the meat and vegetables and mix well together.
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2. Bake for 1¼ hours in all.
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