Cornish Pasties Filling (Cornish Pasty - Omaha Steaks)

Description: From Omaha Steaks Meat Cookbook by John Harrison. This recipe originally included a pastry recipe, but I use refrigerated pie crusts instead to save time. I just unroll them, roll them out with my rolling pin, cut them with a biscuit cutter, and fill with this filling. THIS RECIPE IS FOR THE FILLING ONLY.

Ingredients:

• 1 lb beef tenderloin steak, finely diced
• 3/4 potato, grated
• 1 cup carrot, grated, can use sweet potato
• 1/4 cup onion, grated
• 1/2 cup frozen peas
• 1 tablespoon cold water
• salt, to taste
• pepper, to taste

Steps:

1. Place the beef, potato, carrot, onion, peas, and water in a mixing bowl, and season generously with salt and pepper; Mix well.
2. Fill pasty pastry with mixture.