Cornish Pasties Filling (Cornish Pasty - Omaha Steaks)

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.

• Ready In: 15 mins
• Serves: 6
• Yields: 6 Pasties

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

Directions

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.