From fcorlett@swcp.com Fri Jul 25 16:40:39 2003 Date: Mon, 14 Jul 2003 08:03:13 -0600 From: Faith Corlett Newsgroups: rec.food.recipes Subject: Cornish Pasties Followup-To: rec.food.cooking, rec.food.recipes You can't get more authentic than this: a Cornish lady gave me the recipe years ago in Colorado, where her father had gone to be a miner. Cornish Pasties Dough 4 Cups unsifted flour 2 teaspoons salt 3/4 pound lard, chilled and cut into pea sized bits 10-12 Tablespoons ice water Traditional filling 2 pounds skirt steak, or lean top round, sliced thin 1 1/2 cups potatoes, sliced thin 1 1/2 cups rutabagas (or turnips), sliced thin 1 1/2 cups onions, sliced thin 1/4 cup Parsley, chopped coarsely 1 Tablespoon salt 1 teaspoon freshly ground pepper With hands, mix flour, salt and lard into a coarse meal consistency. Mix in about 10 tablespoons of the ice water and gather into a ball. If it is too crumbly to gather, add water 1 teaspoon at a time, until it forms a good ball when gathered. Divide it into 6 parts and refrigerate at least 1 hour, overnight is better. Remove dough balls from refrigerator and roll them into circles about 8 1/2 to 9 inches across and about 1/4 inch thick. Divide the filling into 6 parts and place in layers in the center of the circles, starting with the meat. (Filling may be diced and mixed together, if desired, instead of sliced.) Put a small chunk of butter on the filling. Dampen the edges of the pastry with water, and fold the edges up to make a seam on top. Press the edges together with the fingers and crimp to seal. Make 2 or 3 ventilation slits in the top of the pasty. Carefully pour a teaspoon or so of water into the pasty through the ventilation slits. Brush with milk or egg if you want a glaze, and bake at 450 degrees until the pasty is pale brown, then reduce the heat to 350 degrees for about 40 minutes. Makes 6 Herb Pasty Filling parsley watercress spinach green onions butter beaten egg, about 2 eggs per pasty Chop and blanch a quantity of well-washed fresh parsley, watercress and spinach. Finely chop either some green onions, or a red or yellow onion. Amounts and combinations are to suit your taste. Use the herb mixture for filling, placing an appropriate amount of filling in center of each circle of pastry. Seal as above, leaving a gap. Pour the beaten egg in, then seal the gap too. Proceed with the operation as above. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/