Cornish Pasties

Ingredients - Pastry

2 cups plain flour
½ tsp salt
125g margarine
4 to 6 tbs cold water

Filling

½ capsicum, chopped
1 small carrot, grated
2 onions, finely chopped
1tbs parsley, chopped
750g mince
salt & pepper to taste
pinch cayenne pepper
1 tomato, chopped
¼ cup water
2 tsp worcestershire sauce
1tbs plain flour

Optional extras

1 stalk celery, finely chopped
1tbs raisins, chopped
1tbs olives, chopped
1tbs capers

Method

1. Preheat the oven to 180^oC. Line 2 cookie sheets with baking paper.
2. Mix the flour and salt in a large bowl.
3. Add the margarine, and chop with a knife until the pieces are the size of peas.
4. Add 3 tbs water and knead lightly to form a dough. Add more water, 1tbs at a time until the dough is dry but pliable.
5. Wrap in cling film and chill in fridge.
6. Fry meat and spices together in a large pan until browned, breaking up lumps.
7. Add the vegetables and optional ingredients and mix well.
8. Mix the flour with the water and sauce and stir into the mixture.
9. Stir over medium heat until thickened.
10. Roll out pastry to 3 to 4mm thickness and cut into 10cm rounds.
11. Place a heaped tablespoonsfull onto the centre of the pastry circle and moisten the edges.
12. Bring the sides up to meet across the centre. Crimp the edge to seal.
13. Bake for 20 minutes, until golden.

Makes 10 to 12 pasties.