| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cornish | Meats, Usenet | 4 | Servings |
INGREDIENTS
| 2 | c | Flour |
| 1/2 | c | Shortening |
| 1/4 | c | Lard |
| 1/4 | c | Scraped suet |
| Water | ||
| 1 1/4 | lb | Beef, coarsely ground |
| 4 | Potatoes, diced | |
| 1 | Onion, chopped | |
| 1/4 | c | Rutabaga, swede diced |
| 1 | Carrot, diced | |
| Salt and pepper |
INSTRUCTIONS
Put the flour in a bowl and cut in the shortening, lard and suet. Add
just enough water to make a soft dough. Divide the dough into four
parts and roll out each piece into a circle about the size of a dinner
plate. Crumble the meat into a bowl and stir in the potatoes, onion,
rutabaga and carrot. Divide the mixture into four parts, putting some
on one side of each piece of dough. Sprinkle generously with salt and
pepper. Fold the pastry over the filling to make half-moon shaped
pies. Seal the edges and cut a couple of small slits on the top. Bake
on a cookie sheet at 375 degrees F. for 30 to 35 minutes, then reduce
heat to 350 degrees F. and bake 15 more minutes. NOTES
Cornish-style meat pies from the UP -- The pasty (PAH-stee) is a kind
of English meat pie. It was brought to the Upper Peninsula of
Michigan by Cornish miners in the mid-nineteenth century. The UP
version differs slightly from the original Cornish pasty in that it
has more vegetables and less meat and crust. You can eat pasties hot,
warm, or cold. If you wrap them in aluminum foil when they come out
of the oven, they'll keep warm for hours. Or, you can
refrigerate/freeze them and reheat them later. (Maybe the original
"fast food?") Most people who live in the UP don't bother to make
their own pasties; they buy them from bakeries and pasty shops (which
are as common as hamburger joints are in other parts of the country).
As a former resident, though, sometimes I get homesick and resort to
making them myself. This is the recipe my mother sent me. These have a
high cholesterol content. I've tried using an ordinary
vegetable-shortening pie crust, but it invariably turns out too dry
and crumbly to hold together. (Authentic UP pasties have a crust
that's thin, moist, and somewhat chewy, not a flaky crust.) If anyone
has any ideas, I'd love to hear about them. You can also cook the
filling by itself in a casserole dish if you're feeling lazy about
making the crust. : Difficulty: moderate. : Time: 30 minutes
preparation, 1 hour cooking and cooling. : Precision: measure the
crust ingredients. : Sandra Loosemore : Evans & Sutherland Computer
Corporation, Salt Lake City : {decwrl,
utah-gr!uplherc}!esunix!loosemor : Copyright (C) 1986 USENET Community
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1115
Calories From Fat: 624
Total Fat: 68.6g
Cholesterol: 127.8mg
Sodium: 517.1mg
Potassium: 1104.1mg
Carbohydrates: 86.5g
Fiber: 6.2g
Sugar: 4.1g
Protein: 35g