Cornish Pasty

Name: Cornish Pasty
Ingredients: 1 recipe pie crust (use your favorite, or ours); 1 tablespoon butter; 1 small onion, finely chopped; 1 small leek, finely chopped; 1/2 pound hanger steak, chopped; 1 parsnip, finely chopped; 1 potato, chopped; 1 carrot, finely chopped; 2 sprigs thyme, chopped; kosher salt and cracked black pepper; 1 egg, beaten

Cornish Pasty was pinched from <a href="http://www.seriouseats.com/recipes/2012/01/cornish-pasty-british-meat-hand-pie-recipe.html" target="_blank">www.seriouseats.com.</a>

"Cornwall's contribution to the world of meat pastries is a simple hand pie filled with meat and root vegetables. Although the Cornish Pasty Association has strict rules regarding what exactly can go in an official Cornish pasty (beef, turnip, potato and onion), on this side of the pond it's safe to add a few extra ingredients other than the essentials. Traditionally, this pie is meant to eat standing on a lunch break, but add a pot of tea or some strong ale and light green salad and these humble pasties can be the cornerstone of an excellent brunch...."

INGREDIENTS

•

1 recipe pie crust (use your favorite, or ours)

•

1 tablespoon butter

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1 small onion, finely chopped

•

1 small leek, finely chopped

•

1/2 pound hanger steak, chopped

•

1 parsnip, finely chopped

•

1 potato, chopped

•

1 carrot, finely chopped

•

2 sprigs thyme, chopped

•

kosher salt and cracked black pepper

•

1 egg, beaten

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