Country Lines Recipes

Cornish Pasties

Ingredients

2 T. butter
1/4 lb. ground beef, venison or moose
1 1/2 T. flour
1 t. salt
1/2 t. seasoning salt
1 T. parsley
1 beef bouillon cube
1/4 c. water
1 c. diced potatoes
1/2 c. diced carrots
2 T. chopped onion

Directions

Dough:
3 c. flour
pinch of salt
1 c + 2 T. Crisco
1 T. vinegar
cold water Melt butter in a frying pan. Add ground meat and cook until browned. Add flour, salt, seasoning salt and parsley to meat, mixing well. Dissolve bouillon in water and add to meat. Stir in potatoes, carrots and onion; cover and cook for 5 minutes. Let cool while preparing dough. In a bowl, using a dough cutter, combine flour, salt, Crisco, vinegar and enough water to form a soft ball of dough. Roll out dough on a lightly floured surface. Place filling mixture on 1/2 half of dough. Fold over and seal by crimping edges together. Place on an un-greased cookie sheet and bake at 350° for 45 minutes. Serve plain or top with gravy.