Cornish Pasty

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
1/2	pound	extra lean ground beef
1	whole	shallot -- minced
1	clove	garlic -- minced
1	cup	carrot slices
1	large	Yukon Gold potato -- diced
1	tablespoon	olive oil
2	tablespoons	water
1/4	cup	heavy cream
1	whole	egg
1	tablespoon	low sodium Worcestershire sauce
1/2	pound	mushroom caps -- sliced
1/2	teaspoon	seasoned salt
1/4	teaspoon	seasoned pepper
1/2	cup	low sodium cheddar cheese -- shredded
		*Pastry*
3	cups	all-purpose flour
1	cup	butter
1	whole	egg
4	tablespoons	ice water
1	whole	egg -- beaten

To make pastry cut butter into flour until it resembles coarse crumbs. Add egg and ice water and mix until the pastry forms a ball. Add more ice water 1 tablespoon at a time if necessary. Pat dough into a disc and wrap in plastic wrap. Chill.

Preheat oven to 400°F.

Heat a large frying pan over medium heat and add olive oil. Add shallots and cook until softened.

Add ground beef and mushrooms. Cook until no pink remains in beef and mushrooms have released most of their water.

Add potatoes and carrots and 2 tablespoons water. Lower heat and cover skillet and cook 10 minutes stirring occasionally.

Mix cornstarch, heavy cream, and egg in small bowl. Mix well.

Add cream mixture to frying pan along with salt, pepper, and Worcestershire sauce. Cook until mixture starts to thicken.

Add cheese and mix well.

Roll out pastry in an oval until 1/4 inch thick. Place mixture on one half of dough and spread until one inch from edges on three sides. Brush edges with mixed egg. Pull top half of dough over and pinch edges together.

Brush the top of the dough with rest of egg wash.

Bake 35 to 45 minutes or until golden brown.

Makes 6 servings.

Per Serving: 751 Calories; 49g Fat (59.2% calories from fat); 21g Protein; 56g Carbohydrate; 3g Dietary Fiber; 238mg Cholesterol; 513mg Sodium. Exchanges: 3 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 8 1/2 Fat; 0 Other Carbohydrates.