So I've committed yet another sacrilege. After previously posting a vegetarian version of Cornish Pasty (remember pronounced Pahs-Tee), I've now gone and used minced (ground beef to you AMER-i-cans). I used the same dough recipe but a slightly different filling. The only minor correction is divide the dough in half before you roll it out (DUH otherwise you don't have a lid that I talk about later on). Filling: 1 onion, chopped 1T olive oil 1 clove garlic, chopped 1/2 lb ground beef (or turkey) 1/2 c red wine 1 t fresh thyme 1 T Worcestershire sauce 1 medium potato, large dice salt/pepper Saute onion and salt in skillet in olive oil until it starts to turn brown. Add garlic and cook until fragrant. Add beef until it starts to brown. Raise the flame and add the wine and thyme. Cook until the wine cooks off. Add the Worcestershire sauce and potato. Stir in and let cool while you roll out the dough. I was sloppy this time a...