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This recipe for CORNISH PASTIES, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Etta Uitto
Added: Tuesday, August 21, 2007


4 1/2 c. all-purpose flour
1 c. shortening
1 1/4 c. ice water
1 t. salt
5 1/2 c. thinly sliced potatoes
2 carrots, shredded
1 onions
1/2 cup diced rutabaga
1 1/2 lbs. lean ground beef
1/2 lb. lean ground pork
1 T. salt
1 t. ground black pepper
1 1/2 te. monosodium glutamate (MSG)
1 cube beef bouillon
1/2 c. hot water

Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside. Dissolve the bouillon cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and bouillon. Roll out pastry dough into 6 x 8 inch rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6 inch sides together, and seal. Cut a slit in the top of each pasty. Place on dull, not black, baking pans. Bake at 425 degrees F (220 degrees C) for 45 minutes

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