INGREDIENTS

INSTRUCTIONS

Roll out the pastry to about 5mm thick and cut out four 15cm rounds.
Cut the potatoes by shaving them, that is, cutting them into fine
wafers by constantly turning them to shave off the corners. Put a
layer of potatoes in the centre of the pastry round from 2 cm from
the top to 2 cm from the bottom. Shaving the Swede in a similar
manner, add a layer of Swede. Now a layer of meat and some kidney and
season well. Add a few pieces of parsley. Now shave the Onion like
the Potato and Swede and that's the last layer. Dampen the edges of
the pastry and bring up from the sides. Pinch and crimp the pastry
edges over the centre from top to bottom giving a rope like effect.
Make a hole near the centre and push in a knob of butter. Glaze with
beaten egg and put on a greased baking tray. Bake in a pre-heated
oven (220 C) for 10 mins, lower the heat to 180 C and continue baking
for 30 mins.
Traditionally eaten wrapped in a napkin and consumed from corner to
corner. Delicious hot or cold.
In some parts of Cornwall the pastry wrapping is done around the side
giving a half moon shape.
Converted by MC_Buster.
NOTES : Makes 4 Pasties
Converted by MM_Buster v2.0l.

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