Name: Cornish pies
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 300.00 g flour; 5.00 ml Baking powder; 2.00 ml salt; 150.00 g lard; 1.00 potatoes peeled and cubed; 180.00 g lean steak diced; 1.00 onion diced; 30.00 ml butter

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Ingredients (8)

PASTRY

300.00 g	flour
5.00 ml	Baking powder
2.00 ml	salt
150.00 g	lard

FILLING

1.00	potatoes — peeled and cubed
180.00 g	lean steak — diced
1.00	onion — diced
30.00 ml	butter

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Method:

1. PASTRY: Mix together the dry ingredients and rub in the lard until it resembles fine breadcrumbs. Add 30-45 ml cold water to form a soft dough and knead lightly on a floured surface. Cover with clingwrap and set aside for 20 minutes.
2. Roll out pastry quite thinly and cut out six saucer-sized circles.
3. FILLING: Combine ingredients, except for the butter, and place a heaped spoonful on each pastry round. Top each with 5 ml butter, brush edges with water and fold in half, sealing the edges well.
4. Place pies on a greased baking tray, brush with milk and bake in a preheated 200 ºC oven for 10 minutes. Reduce oven temperature to 180 ºC, cover with foil and continue baking for a further 25 minutes until cooked and evenly coloured. Serve hot, with gravy.