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Set oven to 350 F. or Mark 4. Chop the meat into very small pieces or mince coarsley. Place in a bowl with the chopped onion, salt, pepper and mustard. Sprinkle on the suet and mix well. Cut the pastry into 3 pieces and roll out each piece to a round about 1/4 inch thick. Spoon the meat on to one half of each round, taking care not to overfill. Dampen the edges of the pastry, fold to make semi-circles and pinch the edges together to resemble small Cornish pasties. Place on a plain baking sheet. Brush with beaten egg and make a hole in each one for the steam to escape. Bake for about 1-1/4 hours until golden brown; if the pastry browns too quickly, cover with foil. Serve hot with vegetables or cold as a snack. |