Recipe

Cornish Pasty Recipe

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Ingredients

Good pinch of salt
---PASTRY------
4 oz Fat;
1/2 lb Plain flour

Directions

Step #1 --FILLING----- 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 & pepper Sift the flour & salt.
Step #2 Rub in the fat & mix to a pliable consistency with water.
Step #3 Leave to rest in a cool place while preparing the ingredients for the filling.
Step #4 Take half the pastry & roll it into a round about 1/4" thick (use a plate as a guide if you like).
Step #5 Peel & slice the potato firmly on to the centre of the round, extending to each side to form a base.
Step #6 Slice the turnip on to this & then put a good layer of beef over the top.
Step #7 Add a fringe of sliced onion & Spice up generously.
Step #8 Dampen around the edge of the top half of the pastry circle with water.
Step #9 Bring the bottom centre to the top centre to seal firmly, then enclose along the right & left.
Step #10 There should now be a neat, fat parcel with no bits poking through.
Step #11 If there are splits or holes, patch them with bits of pastry.
Step #12 Now do the crimping, from one corner to the other.
Step #13 Make sure your hands are dry.
Step #14 Hold the edge with one hand & follow on with a firm hold down with the other.
Step #15 Hold & fold alternatively & swiftly along to the end.
Step #16 Put the pasty on a piece of buttered paper & slit a hole in the top to release the steam.
Step #17 Brush the top this with a little milk & put on a greased baking tray.
Step #18 Make a second pasty in the same way.
Step #19 Bake in a quick oven at 400F/200C/gas6 for 30 mins, then reduce the heat to 375F/190C/gas5 for another 30 mins.
Step #20 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.
Step #21 --.
Enjoy the Cornish Pasty recipe