As for a something to accompany the yummy Pumpkin Juice & Butter Beers, I decided to make these oh so tasty Cornish Pastries. They were the perfect savory pie one could con jour up!
Recipe from Serious Eats
What you need:
pie crust (I used Pillsbury refrigerated pie crust)
1 TBsp unsalted butter
1 small onion (finely chopped)
1 small leek (finely chopped)
1/2 lb hanger steak (chopped into small bite size pieces)
1 parsnip (finely chopped)
1 potato (finely chopped)
1 carrot (finely chopped)
2 springs fresh thyme (chopped)
salt and pepper to taste
1 egg (beaten)
How to make them:
Preheat oven to 400˚F.
Line baking sheets with parchment paper.
Melt butter in skillet, add onion and leek, cook until soft, about 5 minutes.
Remove from heat and allow to cool.
In a bowl combine steak, parsnip, potato, carrot, and thyme, toss to combine.
Once onion and leeks are cool, add to the mixture and mix.
Season with salt and pepper.
Roll out dough into 1/4 inch thick sheet.
Cut into 4 circles about 5 inches across (if all circles cannot be cut out of initial sheet of dough, re-roll pastry and cut out remaining circles if necessary).
Spoon enough filling mixture into one half of the pastry circle, but not too much that it will not seal.
Brush the edges with beaten egg and fold the other half over the filling.
Seal by pressing gently with a fork or fingers.
Place on prepare baking sheet and repeat with remaining pastry and filing.
Brush all pastries with the beaten egg.
Place in the oven, when pastry begins to brown, turn the temperature down to 350˚F and bake for additional 25 minutes.
Remove from oven and allow to cool.
Serve and ENJOY!