Cornish Pasties
Source of Recipe
Steve Broughton
Recipe Introduction
Traditional food of Cornish tin miners in 17th-18th century, some had meat at one end and fruit at the other, the wide crust was for the miners to hold and wasn't eaten just thrown away
Ingredients for four pasties:-
recipe courtesy of the wife
List of Ingredients
1lb shortcrust pastry
4 medium potatoes, peeled
1 medium onion, peeled and diced
4 oz. swede, peeled and diced
12 oz. chuck steak, diced
salt and pepper
parsley, roughly chopped (optional)
2 oz. butter
1 egg, beaten, for glazing
Recipe
Preheat oven to 220C (425F) - gas mark 7
Cooking time: 40 minutes
Roll out the pastry to about 1/4 in. thick and cut out four 6in. rounds.
Cut the potatoes by 'shripping' them - cutting them into very fine wafers by constantly turning them to 'shrip' off the corners. Put a few pieces of potato into the centre of each pastry round. Cover this with some diced onion and diced swede, and them some of the diced meat. If using parsley, add it now and dot with butter. Season well and cover the meat with some more potato slices to prevent it drying. Dampen the edges of the pastry and fold each round over to make a half-moon shape. Turn the edges round a little to make 'horns'.
Pinch and crimp the pastry edges into ridges to give a rope-like effect. Glaze with beaten egg and put the pasties on a greased baking sheet.
Bake in a pre-heated oven for 10 minutes. Lower the heat to 180C (350F) - gas mark 4, and continue cooking for 30 minutes.
The pasties are delicious hot or cold. They will stay warm for an hour or two if you wrap them up in a tea towel.
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