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  Cornish Pasty
  Category: Pies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 240
Ingredients:
-For the pastry:
1 lb (by wt.) flour
1/4 tsp Salt
8 oz Margarine/lard about 6 T. ice water milk for glaze For the Filling:
1 lb Lean, finely chopped beef
8 oz Finely chopped potatoes
1 small Piece grated turnip or swede turnip
3 -4 T. cold water salt and plenty of pepper
Instructions:
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 1/4 inch thick and cut into 4 circles about
8 inches in diameter. Divide the mixture between the 4 circles
filling only 1/2 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: 08-24-64
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