Cornish PASTY.?

Question

My son loves these so he said to me mummy could you make me some. So here goes could I have a simple recipe por favor!

Answer 1

Cornish Pasty Ingredients -Recipe

New 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.

Answer 2

Cornish-Finnish-Michigan Pasties

Ingredients:

4 1/2 cups all-purpose flour
1 cup shortening
1 1/4 cups ice water
1 teaspoon salt
5 1/2 cups thinly sliced potatoes
2 carrots, shredded
1 onion
1/2 cup diced rutabagas
1 1/2 pounds ground beef
1/2 pound lean ground beef
1/2 pound lean ground pork
1 tablespoon black pepper
1 1/2 teaspoons monosodium glutamate
1 cube beef boullion
1/2 cup hot water

Whisk together flour and salt in a large bowl. Cut shortening. Make a well in the center of the mixture, and quickly stir in ice cold water. Form dough into a ball. Set aside.
Dissolve the boullion cube in the hot water. Combine uncooked vegetables, uncooked meats, salt, pepper, monosodium glutamate, and boullion.
Roll out pastry dough into 6"x8" rectangles. Place about 1 1/2 cups of filling in the center of each rectangle. Bring 6" sides together and seal. Cut a slit in the top of each pasty. Place on a dull, not black, baking pan.
Bake at 425 degrees Fahrenheit (220 C) for 45 minutes.

Answer 3

The Empire Mine in Grass Valley CA was the home of thousand of Cornish miners during its heyday. They should have a web site at they were one of the very few hard rock gold mines in the the US. They'll have authentic Cornish pasty recipes. If you can't find them, respond to this and I will get one from home.

Answer 4

Ingredients
For the pastry
225g/8oz plain flour
100g/3½oz butter
1 free-range egg
salt and freshly ground black pepper
80g/3oz walnuts, crushed finely
milk, to bind (if necessary)
For the filling
400g/14oz new potatoes, cut into cubes and boiled until tender
400g/14oz smoked cheese, cut into cubes
handful baby spinach
2 red onions, cut into wedges, roasted for 30 minutes
salt and freshly ground black pepper
1 free-range egg, beaten, for egg wash

1. Preheat the oven to 200C/400F/Gas 6.
2. For the pastry place the plain flour, butter, egg, seasoning and walnuts into a food processor and pulse until combined into a dough. Add a splash or two of milk if necessary to bring the dough together. Remove and roll the dough into a ball, then cover with cling film and place into the fridge to chill for two hours.
3. Remove the dough from the fridge and cling film. Roll out on a clean floured surface to 2cm/1in thickness and cut out a round using a 15cm/6in plate as a guide.
4. For the filling, place the new potatoes, cheese, spinach and red onions into a bowl. Season with salt and freshly ground black pepper and mix well.
5. Now place the potato mixture onto one half of the pastry. Fold over the other half to cover, crimp the edges to seal and brush with the egg wash. Place onto a baking sheet and place into the oven to bake for 20 minutes, or until crisp and golden.

Answer 5

This looks easy enough

http://www.fooddownunder.com/cgi-bin/recipe.cgi?r=74936

Answer 6

they are quite easy to make, but they are cheaper to buy

Answer 7

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