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Drinks and Coctails Recipes

  Added: Apr 12, 2011  •  Visited (144)  •  Print version Print this recipe (19)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Cornish Pasties
What You Need:
  • 1 pound flour
  • ½ teaspoon salt
  • ½ pound lard and suet mixed
  • Water to mix
  • Filling as desired

    BEEF OR MUTTON FILLING
  • ½ pound boneless beef or mutton
  • ¼ pound potatoes
  • 1 carrot
  • 1 turnip
  • 1 onion

    PORK FILING
  • 1 pound pork
  • ½ pound potatoes
  • 1 onion
  • 1 teaspoon chopped or diced sage or thyme

  • How To Cook:
    1. Make the pastry in the usual way, roll out ¼ inch thick and cut into 6-inch rounds.

    2. Lay these on the pastry board, put in the filling, damp the edges of the pastry slightly and fold over into a neat semi-circle.

    3. Crimp the edges and stand the pasties upright on a baking sheet.

    4. Brush over with a little beaten egg and bake for the first 15 minutes in a hot oven (450°F), then lower the temperature to moderate (350°F) and continue to bake until the filling is cooked.

    5. A variety of different fillings, both savory and sweet, can be used in Cornish pasties. Two popular ones are given here, the quantities being sufficient for the above amount of pastry.

    BEEF OR MUTTON FILLING:
    1. Cut up all the ingredients fairly small and mix together.

    2. Bake for a total of ¾ hour.

    3. Kidney or liver is often included with beef in these pasties.

    4. The vegetables may be varied according to taste.

    PORK FILING:
    1. Cut up the meat and vegetables and mix well together.

    2. Bake for 1¼ hours in all.

    This recipe is also available in:
    Cuisine » Europe » England
    Dish » Appetizers
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Meat & Poultry » Lard & Fat
    Main Ingredient » Meat & Poultry » Beef

     





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