TRADITIONAL CORNISH PASTY
“In olden days, the Cornish Pasty was marked with the initial of its would-be consumer, since the contents varied, and still vary today, to suit all tastes–port, rabbit, fish, eggs, vegetables and even jam or fruit. The initial end was always eaten last so that, should the pasty not be finished, it could be reclaimed by its owner.”
(from Cornish Recipes Old and New by Ann Pascoe)
4 c. flour
1 tsp. salt
1 1/2 c. cold lard–cut up
8-10 tbs. ice water (more if needed)
Make pastry as usual. Chill. Roll 1/4″ thick, cut into 6″ rounds.
1 c. coarsely chopped turnips
2 c. finely diced boneless beef
1 c. finely chopped onions
2 c. sliced potatoes
1 tsp. each salt and pepper
Mix well. Place 1/4 cup in each circle. Moisten edges with cold water, fold in half and press and crimp seams with fork. Cut slits in top. Brush tops with one lightly beaten whole egg. Bake in middle of the oven at 400 degrees for 15 minutes. Reduce oven to 350 degrees and bake 30 minutes or until golden brown. Serve hot or room temperature. I like mine with a little horsey sauce.
How A Pasty Should be et—
Well, you take ‘n h’out the h’oven with lovin’ care, pick n’ up in both ‘ands, start from the corner and work in. Tissn’t nawthin’ to oller ’bout until you get ’bout ‘alf way or more. That good old juice is layin’ there, restin’ comfortable in its bed of taters, h’onion and meat. It’s waitin’ there to run all over your face, behind your ears and and in your ‘air if ‘n you got any. It gets better with every bite until it runs down your shirt. It’s ‘ot ‘n full of meant ‘n taters–right down to the last ite. And that is eatin’ a great pasty as it should be et.
Lovin’Those Cornish Pasties,