Cornish pasty

Yield: 1 servings

Measure Ingredient
1 pounds (by wt.) flour
¼ teaspoon Salt
8 ounces Margarine/lard
1 pounds Lean, finely chopped beef
8 ounces Finely chopped potatoes
1 small Piece grated turnip or
\N \N About 6 T. ice water
\N \N Milk for glaze Swede turnip (Rutebaga)
3 tablespoons To 4 T. cold water
\N \N Salt and plenty of pepper



Here is a recipe for Cornish type pasties...we lived there for several years and enjoyed them a lot! First make the pastry by sifting the salt and flour, then rubbing in the fat with the fingers until it is coarse like breadcrumbs. Add enough water gradually to make a stiff dough kneading lightly with your hands until it is smooth. Wrap in cling film and chill 30 min. Trim the meat very well, taking out fat, bone or gristle, then cut into very small slivers. Peel the veg and coarsely grate or chop and mix all together with about 3-4 tablespoons water and season very well. Roll out the pastry on a floured surface to about ¼ inch thick and cut into 4 circles about 8 inches in diameter. Divide the mixture between the 4 circles filling only ½ of the circle. Dampen the edges with cold water, fold over to cover mixture and press with a fork or the fingers to make it secure. Brush over with milk and make a small slit on top.

Put onto baking sheet and bake in a hot preheated, 425 degrees for 15 minutes, then lower heat to 350 degrees for about 35-40 minutes. If getting too brown, the cover the top loosely with foil.

This is from "Traditional West Country Cookery" by Theodora Fitzgibbon (I took the liberty of 'translating' some of the British cooking terms and measurements) Hope you enjoy these!

Big Red

From: Big Red #110 @178 6 Date: 08-24-46

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