Meat Pasties

Meat Pasties

From The Settlement Cookbook

Makes 2 large semicircular pasties

1 recipe short pastry
1/2 pound raw beef, finely minced (we used ground beef)
1 cup chopped onion (which is less than 1 lg onion)
1 raw potato, diced fine
1/2 cup diced celery
1/2 tsp salt
1/4 tsp ground pepper
1 tbsp oregano
2 tsp butter

Divide pastry in half and roll each into a 9 inch round. Combine meat, vegetables and seasoning, and spread on half of each round, leaving a 1-inch margin. Sprinkle with salt and pepper. Fold pastry over to cover, press edges to seal well. Put the turnovers into a pie plate. Slash top crust of each, insert 1 teaspoon butter. Bake at 400 for 1/2 hour, or until dough is browned; reduce heat to moderate, 350 deg F, and bake 1/2 hour longer. Pour a teaspoon of hot water into the openings occasionally to keep the filling moist.

Note: three semicircles feeds about 9 people + a Jack, but we're a little unclear since we might have put double meat in the first two. Also, a food processor would've been a really good idea.