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"The Cornish pasty is a simple and delicious
English lunch item, a pastry turnover filled with chopped meat,
potatoes and vegetables. It had its origin in Cornwall, where it
served both as meal and "lunch box" for workers heading off to the
mines. Some wives even filled one corner of the pasty with jam or
fruit so that it provided both main course and dessert, then
marked it with her husband's initials… so that the miners would
know whose pasty was whose!." |
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Main Dishes
- Comfort Food |
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INGREDIENTS:
18 oz pie pastry or short pastry
10 oz steak cut into small cubes
1 medium onion finely chopped
1 medium potato finely diced
1 turnip or rutabaga finely diced
green peas
carrots
2 tbs fresh parsley chopped
Salt and black pepper to taste
Egg for glazing
Short Pastry:
5 oz Plain flour
4 oz Butter
3 tbs Cold water
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DIRECTIONS:
Divide the pastry into 8 pieces. Gently form each portion into a
disk, then roll out on a floured work surface into a circle about
20 cm (8") in diameter.
Combine all the uncooked ingredients for the filling and divide
among the pastry circles.
Moisten the edges of each circle and fold in half, crimping the
edges to seal.
Brush with beaten egg combined with a little water. Bake the
pasties in a 200° C(400° F) oven for 10 minutes.
Reduce the heat to 180° C (350° F) and bake 30 minutes longer, or
until nicely browned.
Short Pastry:
Short-crust pastry may be a recipe you're always hunting for
unless it's a regular item on your menu. Here's how to make it
quickly and easily.
Serves: 8
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