mardi 17 novembre 2009

CORNISH PASTY

For pastry: 1lb plain flour
5oz lard
pinch of salt
water to mix
For the filling:
1lb best quality lean beef
1lb potatoes
1lb swede
1 small onion
1oz butter
pepper and salt to taste


Set oven to 400°F or mark6. Make the pastry and divide into rounds 7" diameter.Cut up potatoes into small, irregular shaped pieces, similarly the swede and onions. Cut the beef into small cubes removing all fat. On each round of pastry put a share of vegetables and add salt and pepper to taste. Then add the meat and a knob of butter .Dampen the edges of the pastry and bring up from both sides with floured hands to envelope the filling. Pinch the edges together and crimp firmly tro seal. Cook on a floured tray for 3/4 hour.Makes 4 pasties.

1 commentaire:

Natasha a dit…

This looks delicious and how very fitting to post this recipe after your post on Cornwall.
I will have to try this very very soon!
Merci, Natasha.