Original Cornish Pasty Recipe
Makes 8 Pasties

Pastry:
 5 Cups Flour
 2 cups Vegetable Shortening
 1 Tbsp. Salt
 2 1/2 Cups Water
 (1 cup milk for patting on Pasties before baking)

Filling:
 5 Medium Potatoes (quartered and thinly sliced)
 4 Medium Onions (minced)
 1/4 Cup Rutabaga (cut thin) optional
 2 lbs Coarse Ground Round Steak (Sirloin)
    This meat should include at least 4 oz of beef suet.
    Any butcher will prepare this upon request
 1 Tbsp Salt
 1/2 tsp Pepper
 2 tsps Wylers Beef Bouillion, dissolved in 1 cup water

Mix flour and salt in large bowl, and mix in shortening by hand until
texture resembles coarse crumbs. Add 1 cup of water all at once and work
pastry into a ball. Add remaining water to absorb any dry mixture remaining
in bowl and get proper dough consistancy. This entire procedure should not take
more then a minute or so before the pastry will be easy to handle. Chill pastry
overnight, keep chilled while preparing filling.

Prepare and mix all ingredients for filling.

Preheat oven to 450 degrees.

Spray 2 baking sheets with non-stick cooking spray.

Using chilled pastry, form approximately a 1.5-2" ball for each Pasty, and roll
out on a slightly floured surface until you have about a 10" round. Place
each round (one at a time) on baking sheet with one half of pastry on sheet
and the other half off the side of the sheet. Fill the half on the sheet
with a generous cup of filling, leaving about a 1" edge. Fold unfilled half
over filling and bring the bottom edge up to the top so that the two edges
meet with the bottom edge slightly overlapping the top. On each end, (after
shaping the Pasty into a half-moon shape) pinch and seal and remove excess
pastry. With your hand, pat each pasty with the milk and bake for 15 minutes
at 450 degrees. Reduce heat to 350 degrees and bake for 30 more minutes.
(Make sure the 4 Pasties on each pan are not touching).