Cornish Pasties
Source of Recipe
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Recipe Introduction
These tasty little savory pies were originally made in Cornwall. They were a convenient way for miners and school children to take their lunch. The local name for the pasties was "oggies". They are also referred to as "tiddy oggies" (tiddy is cornwall slang for potaotes).
List of Ingredients
1 lb. beef top round or chuck steak
Pastry (see recipe below)
2 med. onions, chopped
2 C. cubed potatoes
1 C. diced carrots or rutabaga
2 t. salt
1/4 t. pepper
margerine or butter
milk or half & half
PASTRY;
1 C. lard (yes lard)!
3 C. flour
1 1/2 t. salt
5-6 T. cold water
Cut lard into flour and salt until particles are size of
small peas. Sprinkle with water, 1 T. at a time, tossing with a fork till all the flour is moistened and pastry almost cleans sides of bowl. (if necessary, you can add 1-2 t. more water if needed)
Gather pastry into a ball.Recipe
Cut beef into 1/2" pieces.
Prepare pastry into 6 equal parts. Roll each part into a 9" circle. Place on 2 ungreased cookie sheets.
Toss together the beef,onions, potatoes, carrots, s&p.
Heat oven to 375'
Place about 1C. filling on half of each circle. Dot each with about a t. marg. and sprinkle 2t. water; fold over. Press edges with a fork to seal. Cut slits or a design in top of each; brush with milk or half and half. Bake until crust is golden brown, 50-55 minutes. Serve hot or room temp.
***Serve with hot mustard if desired***
***Makes 6-8 pasties***
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