Does anybody have a recipie for cornish pasties?

Answer 1

Cornish Pasty Ingredients -Recipe
For the Pastry ( This is for Shortcrust)

One and a half Cups Plain Flour
Lard or vegetable fat
Pinch of salt
Water
For the pasty filling
Chuck steak or skirt
Two Large potatoes
Half a large swede (turnip as second best)
One large onion
Salt and pepper to taste
Water
Cornwall Pastie Recipe Method
The Pastry
Place flour and salt in a bowl, rub in the fat, until the mixture is so fine that it falls through the fingers. Tip mixture onto a lightly floured table top. With your index finger make a well in the centre of the mixture. Add water a little at a time until it forms a pliable but stiff dough.

The Cornish Pasty Filling
Finely chop the steak. Dice the potato, swede and onion. You may prefer to slice them. Add seasoning. Mix all in a bowl or to be really authentic use your kitchen table top.


Using a floured table top roll out half the dough to a circle the size of a plate. Make a mound of the filling in the centre of the dough. Dampen round the edge of the dough with either water, or milk. Fold over the dough, to make a half moon shape, crimping the edges. Make a slit to let out steam. Brush with beaten egg to glaze.

Cooking your Cornish Pasty Place on lightly greased metal baking tray in the middle of a preheated oven, for around 40 minutes at 450 F . The pasty is cooked when their undersides turn brown and crisp.

Cornish Pastie History and Folklore-Cornwall

There is as much folklore around the Cornish Pasty as there are recipe variations. One such tale said it was bad luck for fishermen to take a pasty on board a boat, but then again I know a modern day skipper that 'loves his pasties'. A very famous photograph from the late Nineteenth Century shows a group of tin miners at 'Croust Time' , that is meal time to you and I, tucking into very large pasties. Incidentally the mining boom was largely over by the 1860's Such pasties would have meat at one end and a fruit filling at the other.

Whatever the truth there is no doubt that the pasty formed an important part of many working Cornishman's diet, be they miners, farmers, or fishermen. With the decline of the mining industry in Cornwall many Cornishmen were forced to emigrate, as far afield as the USA, Australia, New Zealand and South Africa. taken the pasty recipe with them.

Though the recipe above uses shortcrust pastry, many people prefer flaky pastry, being lighter on the stomach. My grandmother a Cornish woman through and through, used to add gravy into the slit of the pasty before cooking.

No Cornwall Holiday is complete without sampling a delicious proper Cornish pastie. Whether served piping hot, crisp and golden brown and just out of the oven, or eaten cold as a lunch buffet snack with a sprig of parsley. A way I used to enjoy on cold winter days as a child was wrapped in foil to keep it warm, immediately after being cooked. Never ever served warmed up in a microwave.

http://www.cornishlight.co.uk/cornish-pasty.htm

It is a privilege for me to include my Cornish pasty recipe in the Green Chronicle. I was born in Cornwall which is the last county in the Southwest of Great Britain, surrounded on three sides by the sea. It is a wonderful county, steeped in history and legend with breathtaking scenery. Two of its most famous authors are the late Daphne Du Maurier, who wrote the book Rebecca, and Sir Arthur Quiller Couch who wrote under the nom de plume of Q. One of his best known books is entitled Troy Town and is about the sea port of Fowey where they both lived and where I worked for several years. Cornwall was always a comparatively poor county. The main industries were tin mining (now finished), china clay mining, fishing and agriculture; therefore the food had to be nutritious, economical and cheap. The men folk for the most part needed a packed lunch which would travel well, hence the birth of that most delectable savoury the Cornish pasty. I still make my own most weeks, because it is very difficult to buy a shop pasty that would come anywhere near a Cornish person's high standards.

Ingredients for short crust pastry

1lb plain flour
1/2 lb either lard hard margarine or butter or a combination of these
pinch of salt
cold water to mix
(see measure conversions for more information)


Method

Rub the fat into the flour but not too finely. I sometimes cut the fat into small lumps. Add the salt and then start adding the water gradually until it works together into a ball without being sticky. Put aside in a cool place.


Ingredients for filling

3/4 lb beef, not stewing beef
raw potato
raw Swede
small onion
salt and pepper
a walnut sized piece of butter


Method

Cut the steak into small pieces but do not mince. Slice potato and Swede into thin, small pieces about half an inch across. Chop onion finely. Dust the work surface with flour. Roll out the pastry to about 1/4 inch thickness. Using a small plate cut out circles (Picture 1 & Picture 2). Moisten the edge with milk or water (Picture 3) and support half of the pastry nearest to you over the rolling pin (Picture 4). On the other half, put a small layer of prepared vegetables then a layer of beef (Picture 5 & Picture 6). Repeat this once but be careful not to have too much filling which would cause the pastry to burst during the cooking process (Picture 7). Sprinkle sparingly with salt and pepper then add a small bit of the butter (Picture 8 & Picture 9). Sprinkle a dusting of flour over the filling (this helps to make the gravy). Fold the other half of pastry which has been resting on the rolling pin over the filling and squeeze the half circle edges firmly together (Picture 10 & Picture 11). Starting at the right side whilst supporting the left side with other hand, using first finger and thumb turn the edge over to form a crimp (Picture 12 & Picture 13). Repeat this process all along the edge (Picture 14). This will come with practice but you must get a good seal. Brush pasty with beaten egg wash to help with browning process and put a small one inch cut in the centre of the top to allow steam to escape (Picture 15, Picture 16 & Picture 17). Bake in a hot oven 220 degrees centigrade for about 20 minutes then reduce temperature to 160 degrees centigrade for a further 40 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with greased paper.

http://www.greenchronicle.com/connies_cornish_kitchen/cornish_pasty.htm

Cornish Pasty
Submitted by: Barrie Malson
Rated: 4 out of 5 by 5 members Yields: 6 servings

"A hearty combination of steak and veggies make the filling for these delicious individual pastries. The pastry rolls out beautifully, and bakes up golden brown. These are perfect for lunchboxes or a casual supper."
INGREDIENTS:
2 1/8 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup butter, diced
1/2 cup water
1 1/4 pounds rump roast, cubed
1 onion, chopped
2 potatoes, peeled and diced
2 small carrots
salt and pepper to taste
2 tablespoons milk

DIRECTIONS:
1. In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice. Sift flour, salt, and baking powder together in a bowl. Add butter, and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
2. Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
3. Mix meat and vegetables together, and salt and pepper to taste. Cover half of each pasty base with the filling. Moisten pastry edges, fold pastry over the filling. Press edges together with a fork. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
4. Bake at 450 degrees F ( 230 degrees C) for 10 minutes. Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes.

http://recipes.allrecipes.com/Utilities/PrintRecipe.aspx?RecipeID=12246&servings=6&Format=Full

Answer 2

Ingredients for short crust pastry

1lb plain flour
1/2 lb either lard hard margarine or butter or a combination of these
pinch of salt
cold water to mix
3/4 lb beef, not stewing beef
raw potato
raw Swede
small onion
salt and pepper
a walnut sized piece of butter


Method

Rub the fat into the flour but not too finely. I sometimes cut the fat into small lumps. Add the salt and then start adding the water gradually until it works together into a ball without being sticky. Put aside in a cool place

Method

Cut the steak into small pieces but do not mince. Slice potato and Swede into thin, small pieces about half an inch across. Chop onion finely. Dust the work surface with flour. Roll out the pastry to about 1/4 inch thickness. Using a small plate cut out circles. Moisten the edge with milk or water and support half of the pastry nearest to you over the rolling pin
On the other half, put a small layer of prepared vegetables then a layer of beef Repeat this once but be careful not to have too much filling which would cause the pastry to burst during the cooking process Sprinkle sparingly with salt and pepper then add a small bit of the butter .Sprinkle a dusting of flour over the filling (this helps to make the gravy). Fold the other half of pastry which has been resting on the rolling pin over the filling and squeeze the half circle edges firmly together Starting at the right side whilst supporting the left side with other hand, using first finger and thumb turn the edge over to form a crimp . Repeat this process all along the edge This will come with practice but you must get a good seal. Brush pasty with beaten egg wash to help with browning process and put a small one inch cut in the centre of the top to allow steam to escape. Bake in a hot oven 220 degrees centigrade for about 20 minutes then reduce temperature to 160 degrees centigrade for a further 40 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with greased paper.

I hope this recipe helps you

Answer 3

go here
http://www.recipezaar.com/recipes.php?q=cornish+pasties

Answer 4

supportive question.....?
yet.... i'm to stupid to answer that
go to this website and see if they have that recipe
www.bettycrocker.com