Monday, May 9, 2011

Traditional Cornish Pasty

TRADITIONAL CORNISH PASTY

"In olden days, the Cornish Pasty was marked with the initial of its would-be consumer, since the contents varied, and still vary today, to suit all tastes--port, rabbit, fish, eggs, vegetables and even jam or fruit.  The initial end was always eaten last so that, should the pasty not be finished, it could be reclaimed by its owner."
  (from Cornish Recipes Old and New by Ann Pascoe)
 Pastry:
4 c. flour
1 tsp. salt
1 1/2 c. cold lard--cut up
8-10 tbs. ice water (more if needed)

Make pastry as usual.  Chill.  Roll 1/4" thick, cut into 6" rounds.

Filling:
1 c. coarsely chopped turnips
2 c. finely diced boneless beef
1 c. finely chopped onions
2 c. sliced potatoes
1 tsp. each salt and pepper

Mix well.  Place 1/4 cup in each circle.  Moisten edges with cold water, fold in half and press and crimp seams with fork.  Cut slits in top.  Brush tops with one lightly beaten whole egg.  Bake in middle of the oven at 400 degrees  for 15 minutes.  Reduce oven to 350 degrees and bake 30 minutes or until golden brown.  Serve hot or room temperature.   I like mine with a little horsey sauce. 




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