Cornish Pasties Recipe
Cornish Pasties Recipe with Potatoes, Beefsteak, Flour, Fat, Onion & Carrot.
INGREDIENTS
1/2 lb (225g) Raw Potatoes
1/2 lb (225g) Beefsteak
1/2 teaspoon Salt
1 lb (450g) Plain Flour
6 oz (175g) Dripping, or Lard & Butter
Cold Water
1 Peeled Onion
1 Medium Peeled Carrot
Salt & Pepper to taste
METHOD
Wash, peel and chop the Potatoes. Chop the Beefsteak, Onion and Carrot. Sift the Flour and Salt into a basin. Rub in the Fat with the tips of your fingers. Mix to a stiff dough with water. Turn on to a lightly floured board. Roll out to 1/4 inch thickness. Cut into rounds. Mix the Meat with the Potatoes, Onion, Carrot and Salt & Pepper. Place a little of the mixture in the centre of each round. Brush edges with beaten Egg. Fold pasty over the Meat and notch edges together with finger and thumb. Bake on greased tins from 30 - 35 minutes.
Enough for 4 people.
NOTE: Potato Short Crust pastry can be used.
Some housewives put a chopped Turnip as well as a Carrot in Cornish Pasties. Others make Pasties the size of a large saucer or plate. Sometimes I add 1/4 lb of Chopped Calf's Liver to the meat.
Based on the Cornish Pasties recipe in:
Potato Recipes
Edited by Elizabeth Craig (The Potato Marketing Board 1934).
More Potato Marketing Board Recipes