jrobinso@magnus.acs.ohio-state.edu (Judith L Robinson) (01/26/91)
CORNISH PASTIES
Makes 4 pasties
2 double pie crust recipes (not quite so rich)
for instance:
4 C. flour
1 C. solid shortening
2 t. salt
1/2 - 3/4 C. water
1 pound round steak
3/4 pound pork steak
diced potatoes
1 rutabaga (yellow turnip)
2 small onions
- Dice all meat and vegetables into separate piles
- Roll crust a little thicker than a pie crust
- Cut crust the diameter of the pie tin
- On half of the cut crust, layer ingredients in order:
potatoes (on the bottom)
rutabaga
beef
pork
onion (on the top)
salt
pepper
well rounded t. of butter
- Fold crust, wet edges, seal; Prick top with knife
- Place in pie pan (2 per pan)
- Bake 350 degrees F. a "good" hour
Great hot or cold! We serve with a dill pickle and a slaw salad.mike@idca.tds.philips.nl (Mike Corrall) (06/24/91)
This recipe is in response to whoever it was wanted Cornish recipes.
It is for Cornish Pasties and makes four. I found another recipe which
seems to be for one; it asks for 4 oz. flour to make the pastry, and
two oz. steak ...
CORNISH PASTIES
===============
Ingredients
1 lb (500 g) plain flour
1/2 lb (250 g) butter or margarine
1/2 lb (250 g) beef steak, in 1/2in (1cm) cubes, no skin nor fat on
4 medium potatoes, boiled and diced
2 onions, peeled and finely sliced
salt and pepper
a little ice-cold water
Method
Sieve flour and salt into a bowl, mix into a stiff dough with cold
water. Divide into four. Roll each piece to 1/4in (1/2 cm) thick and
cut into rounds using 8in plates for size. Cut the meat and potatoes.
Season them highly, add the onion and place a quarter of the mixture on
one half of each pastry round. Damp the edges of the pastry with milk,
fold the other half of the pastry over and seal the edges by pinching
and crimping them. Cut a small slit in the centre. Glaze with milk, or
egg and milk if liked. Bake in a moderate oven for 45 min at 350 deg
F, Gas Mark 4. Then reduce heat to 250 deg F, Gas Mark 1/2, for another
30 minutes to tenderise the steak.
Notes
Other traditional fillings were:
chopped potatoes, onion and chopped cooked ham or lightly fried bacon;
potato, onion and sliced fried mushrooms;
chicken or rabbit with potato, onion and plenty of sage and thyme;
mutton with turnips and onions;
apples or jam.
Source
"The Cookery of England", Elisabeth Ayrton, Penguin Books Ltd,
Harmondsworth, Middlesex, England, 1977. ISBN 0-14-046188-4
(One of my favourite cookery books. I paid DM22,20 for it. :-)