CORNISH PASTIES Filling 1 1/2 pounds lean ground beef 1 package onion soup mix � small head of cabbage 2 carrots 2 stalks celery 1 onion 1 potato salt and pepper -- to taste Pastry 4 cups all-purpose flour 2 cups margarine � cup milk Brown meat, drain, cool, and add envelope of onion soup mix. Grate vegetables, add to meat. Season with salt and pepper. Make pastry, roll about 1/4-inch thick, and cut into circles. Fill and pinch edges together. Brush with egg. Bake at 400F for approx. 20 minutes. Pastry: Work flour and margarine with pastry blender or fingers until crumbly. Mix in milk. Pasties can be frozen after they are baked. To reheat, place frozen pasties on baking sheet and heat in 400F oven for about 20 minutes or until heated through. NOTES : May need more milk to make a good dough. Source: unknown Andrea