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    • Cornish Pasty

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    CATEGORY CUISINE TAG YIELD
    Cornish Frances, Bissell’s, Kitchen 1 servings

    INGREDIENTS

    1/2 lb Plain flour
    4 oz Fat; (mixture of lard and
    ; butter)
    Good pinch of salt
    1/2 lb Feather or blade steak cut into small
    ; pieces
    2 lg Potatoes; (2 to 3)
    1 Onion
    1 Piece turnip or swede
    Salt and pepper

    INSTRUCTIONS

    PASTRY
FILLING
Sift the flour and salt. Rub in the fat and mix to a pliable
consistency with water. Leave to rest in a cool place while preparing
the ingredients for the filling.
Take half the pastry and roll it into a round about 1/4" thick (use a
plate as a guide if you like). Peel and slice the potato firmly on to
the centre of the round, extending to each side to form a base. Slice
the turnip on to this and then put a good layer of beef over the top.
Add a fringe of chopped onion and season generously.
Dampen around the edge of the top half of the pastry circle with
water. Bring the bottom centre to the top centre to seal firmly, then
enclose along the right and left. There should now be a neat, fat
parcel with no bits poking through. If there are splits or holes,
patch them with bits of pastry.
Now do the crimping, from one corner to the other. Make sure your
hands are dry. Hold the edge with one hand and follow on with a firm
hold down with the other. Hold and fold alternatively and swiftly
along to the end. Put the pasty on a piece of buttered paper and slit
a hole in the top to release the steam. Brush the top with a little
milk and put on a greased baking tray. Make a second pasty in the
same way.
Bake in a quick oven at 400F/200C/gas6 for 30 minutes, then reduce
the heat to 375F/190C/gas5 for another 30 minutes.
Use the same ingredients to make four tea-time pasties using a
saucer-sized circle, or about a dozen tiny pasties using an inch
scone cutter.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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