posted on Jun, 27 2004 @ 07:47 PM
Cornish Pasty Ingredients - Recipe
New For the Pastry ( This is for Shortcrust)
* One and a half Cups Plain Flour
* Lard or vegetable fat
* Pinch of salt
For the pasty filling
* Chuck steak or skirt
* Two Large potatoes
* Half large turnip
* One large onion
* Salt and pepper to taste
Place flour and salt in a bowl, rub in the fat, until the mixture is so fine that it falls through the fingers. Tip mixture onto a lightly floured
table top. With your index finger make a well in the centre of the mixture. Add water a little at a time until it forms a pliable but stiff dough.
The Cornish Pasty Filling
Finely chop the steak. Dice the potato, turnip and onion. You may prefer to slice them. Add seasoning. Mix all in a bowl or to be really authentic use
your kitchen table top.
Using a floured table top roll out half the dough to a circle the size of a plate. Make a mound of the filling in the centre of the dough. Dampen
round the edge of the dough with either water, or milk. Fold over the dough, to make a half moon shape, crimping the edges. Make a slit to let out
steam. Brush with beaten egg to glaze.
Cooking your Cornish Pasty Place on lightly greased metal baking tray in the middle of a preheated oven, for around 40 minutes at 450 F . The pasty is
cooked when their undersides turn brown and crisp.
With thanks to Pantha for the pic