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Devonshire Pasty

pies, beef - ground

----Pastry----
7 cups pastry flour
2 teaspoons salt
1 pound lard
1 egg
1/3 cup vinegar
1 cup cold water
----Egg wash----
1 egg; beaten with
1 tablespoon water
----Filling----
3 medium potatoes; peeled and sliced
3 medium onions; sliced
salt; to taste
3 pound ground beef
freshly ground pepper; to taste

Pastry: In large bowl, mix flour and salt. Cut in lard. Beat egg with a fork; add vinegar and water. Gradually add liquid to dry mixture, tossing with fork; press into ball. Divide pastry into 6 portions. For each pastry, roll out one portion to a 10-inch circle. Filling: Arrange a layer of potatoes on one half of pastry circle, leaving about 1-1/2 inches of pastry uncovered on curved edge. Top with a layer of onions and sprinkle with salt. Add a layer of beef, about 1 inch thick; sprinkle with salt and pepper to taste. Moisten edges of pastry, carefully fold in half and press edges together to seal tightly. Brush with egg wash. Slash top for steam vents. Bake in 350°F oven for about 1-1/4 hours or until nicely browned.

Contributor: Canadian Living - January, 1985

Yield: about 6 pasties

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