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Cobra Valley

Cornish pasties

(Superior, Az, Meat Pies)

Ingredients
1 lb ground round steak
1 pre made pie shell 5 chopped Carrots
1 lb ground pork loin
2 large onions, chopped 2 potatoes, chopped
2 tsp salt
1/2 cup chopped turnips 1/2 tsp black pepper

Lagniappe

Mix all the ingredients together and place 1 1/2 cups on one half of a 10 inch
premade pie shell or your favorite dough.

Fold the unused half over and pinch the edges together to seal them.

Place the pasties on a floured baking sheet and bake at 350 for 30 minutes.

Remove from the oven, make a slit on the top and put 1 tsp of butter through
the slit.

Continue baking for another 30 minutes, remove from the oven and cover
with a damp tea towel

Let stand for about 15 minutes.

NOTE: pasties were the daily lunch of the Cornish miners around the turn of
the century. They would heat them up on a shovel with a candle underneath
in the mine. In the mining communities today they are still a traditional
lunch by many of the Cornish descendants working the mines.
Each family has their own recipe brought over from the Old Country. This
recipe was Terry Meyers Mum’s.

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