Cornish Pasties

Some people will call this recipe empanadas and if it has a curry filling, maybe even curry puffs.

1medium onion, minced 3 cloves garlic, minced 350 g minced meat 2 potatoes, skinned and coarsely grated or chopped Salt and pepper Half beef or chicken stock cube 1 cup water A little butter

Heat a skillet with some butter. Saute the onion for a couple of minutes. Add garlic and saute for a minute. Add the meat and mix with onion and garlic. Cook it for 2 minutes. Then add salt and pepper. Mix. Add the potatoes, water, and stock cube. Stir all together. Cook on a simmer until the liquid is absorbed. Set aside to cool.

Rich shortcrust pastry:

500g / 8 oz plain flour 150 g / 5 oz unsalted butter, chilled 4 to 5 tablespoons of water 1 level teaspoon salt

Mix the flour and salt in a mixing bowl. Cut the butter into small pieces and rub it into the flour until it looks crumbly. Add the water and mix to a soft dough. Knead just a little to mix and then wrap in cling plastic and refrigerate for 30 minutes.

Roll out half portion dough on a surface dusted well with flour to a thickness of roughly 3 to 4mm. Cut out circles 6 inches in diameter. Spoon the cooled filling into the middle of the circle ( about one teaspoon full). Wet the rounded edges with a little water. Fold over to make a semi-circle. Pinch edges together. Press the times of a fork to make indentations. Brush pasties with milk or beaten egg.

Put on a baking tray and bake for 18 minutes in a hot 200 C / 400 F oven.