Cornish Pasties

10 oz pastry
6 oz steak
2 med-size potatoes
1 large onion chopped
3 tbs beef stock or gravy Seasoning to taste

If not using ready-made pastry, mix the pastry ready to roll out. Rolling out about 1/4-inch thick, cut into 4 rounds about the size of a small plate.

Cut meat into tiny pieces and dice potatoes and onion. Mix together and add seasonings Put a good pile in the center of each pastry round and moisten with a little of the stock. Brush the edges of to pastry with water, then bring these together in the center. Press edges tightly so there is no possibility of their opening during cooking and stand pasties on a baking tray. Brush the outside with either a little milk or beaten egg, to give a slight glaze

Bake in the center of a hot oven (450F ) for 25 minutes. Lower the heat to moderate (375F-400F) for a further 25-35 min to make sure the meat is cooked inside.

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Cajun Country -- New Iberia, Louisiana