County Cork Cornish Pasties

2 large baking potatoes
1 tablespoon bacon grease
1/2 cup chopped onion
1 to 1 1/2 cups water
1 (12 ounce) tin corned beef (not hash)
Salt and plenty of pepper
Pie crust pastry
1 egg
1/3 cup milk

Peel potatoes and slice into 1/4-inch slices.

In a saucepan heat the bacon grease and slightly saut the onion. Add the sliced potatoes and cover with water. Bring to a boil. Reduce the heat, cover, and simmer until the potatoes are fork tender, about 15 minutes.

Drain any remaining water, and add the corned beef. Stir well. Slightly mash some of the potatoes as you stir. Add the salt and pepper. Let the mixture cool to room temperature.

Roll the pie crust into individual 8- to 9-inch circles. Place 1 cup of the meat and potato mixture on half of each circle, fold over, and press the edges to seal. Beat together the egg and milk and brush over the pasties. Place on a baking sheet. Bake at 350 degrees F for about 45 to 50 minutes or until light brown.

These are good served at room temperature. Makes enough filling for about 4 pasties.