Title: True cornish pasties
 Categories: Pies, Lamb/mutton, Beef
      Yield: 12 Servings
 
MMMMM---------------------------PASTRY--------------------------------
    3/4 c  Butter, unsalted; cold
      6 tb Shortening; chilled
      3 c  Flour, bread
    1/2 ts Salt
    1/3 c  ;Water, ice (about)

MMMMM------------------------MEAT FILLING-----------------------------
      3    Lamb kidneys
    1/2 lb Steak, fat free
      2 md Potato
      1 md Onion
      1 lg Carrot
      1    Garlic clove
      2 tb Parsley; chopped (opt)
    3/4 ts Salt
    1/4 ts Nutmeg
    1/4 ts Pepper, black
      1 lg Egg; beaten
 
  Cut fat into the flour with a pastry blender or 2 knives or an
  electric mixer until the mixture is blended and forms lumps the size
  of peas. Rub mixture between your fingers until you have a fine
  grained texture. Add just enough ice water to make it stick together
  and quickly knead it into a smooth and shiny ball. Speed is
  important. Cover and refrigerate for 60 minutes before rolling out.
  Halve the kidneys and remove film and fatty core.  Dice the kidneys
  and steak very fine. Peel and chop the vegetables equally as fine.
  Mix well in a bowl with parsley and spices. Preheat the oven to 375
  degrees F. Roll out the unsweetened pastry to a thickness of 1/8 inch
  and cut into 3-inch rounds with a cookie cutter. Put a spoonful of
  the meat mixture in the center of the rounds. Paint the edges lightly
  with water.  Cover with the remaining rounds, pinching the edges
  together very firmly.  Prick well with a fork.  Place on a baking
  sheet and paint with the egg.  Bake 30 minutes.