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     Title: Cornish Pasty
Categories: Pies. Main Dish
  Servings: 1

            -For the pastry:
 1      lb  (by wt.) flour
 1/4    t   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      sm  piece grated turnip or
            -swede turnip
 3          -4 T. cold water
            -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 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: 08-24-46 
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