CORNISH PASTIES Crust: 3 cups flour ½ teaspoon salt 12 tablespoons (6 ounces) chilled vegetable shortening 1 egg ice water Filling: 1 ½ pounds round steak, cut into ¾-inch chunks 3 cups thickly sliced potatoes (peeled or unpeeled) 1 cup thickly sliced, peeled rutabaga or turnip 1 cup chopped onion salt and pepper 3 tablespoons butter, cut into 8 pieces egg, beaten To make crust, mix flour and salt; cut in shortening until size of small peas. Break egg into measuring cup; mix lightly. Add enough ice water to equal 1 cup and mix. Gradually add liquid to flour mixture while tossing mixture with large fork until dough forms. Dough will be wet. Wrap in plastic wrap and chill thoroughly, 1 hour or longer. Preheat oven to 400 degrees. Grease 1 large or two small baking sheets or line them with parchment paper or aluminum foil. To make filling, toss beef, potatoes, rutabaga, onion, 2 teaspoons salt, and 1 teaspoon pepper in a bowl. On a floured surface, divide dough into 8 equal portions. Roll each into a ball. Roll out each ball into a 7- or 8-inch circle (do 2 at a time, if desired), using additional flour to keep dough from sticking. Divide filling onto dough circles, leaving a 1 1/2-inch edge all around filling. Place a piece of butter on filling; sprinkle with additional salt and pepper to taste. Hold filling back with one hand to keep it from falling out as you fold dough over filling with other hand to form a half-moon. Use extra flour if needed. Press top edge onto bottom edge all around filling. Fold dough edges toward filling to seal tightly. (Pasties will be lumpy, but avoid allowing vegetables to poke through the dough.) Place on baking pans. Brush each pasty with egg. Bake 20 minutes, then reduce heat to 375 degrees and bake until golden brown, 25 to 30 minutes longer. Serve pasties with chili sauce, homemade tomato sauce, ketchup, or salsa.