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Cornish Pasty

1 lb Lean trimmed mutton
3 lg Potatoes. chopped
2 md Onions, chopped
2 md Carrots, chopped
1 pn Parsley, chopped
1 pn Fresh herbs, chopped
Salt and pepper
1 lb Shortcrust pastry


Make the pastry and chill for about and hour before using. Chop up the meat finely, mix in the chopped vegetables with the meat, herbs and season well. Roll out pastry to a large round. Place meat and vegetable mixture in the center. Bring over one side of the pastry to form a half round. Crimp edges and glaze with milk. Bake in a moderately hot oven for 1 hour. Filling for a Cornish pasty should always be raw.



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