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Cornish Pasties

Cornish Pasties created by wizkid

This is a recipe that comes from 'The Cookery Year'. I haven't made it yet, but it looks a very authentic recipe. The pasty was the midday meal for the Cornish tin miners.

Ready In:
1hr 10mins
Serves:
Yields:
Units:

ingredients

directions

  • Trim off any excess of fat from the beef.
  • Cut or scrape the meat into paper-thin slices.
  • Mix the meat well with the vegetables.
  • Roll out the pastry to about 1/4" thick on a lightly floured board.
  • Using a large saucer as a guide, cut out four circles.
  • Pile the filling in the centre of each pastry circle.
  • Season with the salt and pepper and top with a knob of butter.
  • Dampen the pastry edges with cold water and carefully draw up two edges to meet on top of the filling.
  • Pinch and twist the pastry firmly together to form a neat fluted and curved pattern.
  • Cut a small air vent in the side of each pasty.
  • Brush the pasties with the lightly beaten egg.
  • Place them on a greased baking tray.
  • Bake in the centre of a preheated oven at 425°F (Mark 7) for 10 minutes.
  • Reduce the heat to 350°F (mark 4) for 30 minutes.
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@wizkid
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@wizkid
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"This is a recipe that comes from 'The Cookery Year'. I haven't made it yet, but it looks a very authentic recipe. The pasty was the midday meal for the Cornish tin miners."
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  1. wizkid
    Cornish Pasties Created by wizkid
    Reply
  2. wizkid
    This is a recipe that comes from 'The Cookery Year'. I haven't made it yet, but it looks a very authentic recipe. The pasty was the midday meal for the Cornish tin miners.
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