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Pasty
Cornish Pasty
- 1 lb shortcrust pastry
- 12 ozs raw mutton, beef steak or skirt
- 4 ozs potatoes
- 2 ozs turnip
- 1 small onion, chopped
- 3 tbsps cold water
- . . seasoning
- Make the pastry and roll out to about a quarter of an inch thick.Cut into four rounds, using a saucer or a small plate.
- Cut up the meat into small pieces leaving off any fat or gristle.
- Finely slice or dice the raw potato,turnip and onion.
- Mix the meat,onion,turnip and potato together very thoroughly,add salt and pepper and about three tablespoonfuls of cold water.
- Place some of this filling on one half of each circle of pastry,damp the edges of the latter with cold water and fold over to cover the mixture.
- Press the edges of the pastry together and crimp it with the fingers to seal.
- Make two ventilating slits in the top,brush with beaten egg or milk if a glaze is required, and place on a baking tray.
- Cook in an oven at 450F until the pastry is pale brown, then reduce the heat to 350-375F for about 40 minutes.