| Cornish Recipes
Posted: 18-Jun-2004, 10:20 AM
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1lb (450g) shortcrust pastry 12oz (350g) chuck or stewing steak (diced)
4 medium potatoes 2oz (50g) butter
1 onion - peeled 1 egg - beaten (for glazing)
4oz (100g) swede Salt and pepper to taste
Roll out the pastry to 1/4" (5mm) thick and cut into four 6"(15cm) circles (or larger if you want a man-sized pasty - my mum used to cut round a dinner plate or a dessert plate depending on which member of the family it was for). Cut the potato directly on to the pastry by cutting small flakes or dicing first, the choice is yours. Next cover this with the swede (if you are American - rutabega) then add some of the onion, diced and the meat (don't be stingy with the meat). Add a dot of butter and season well. Dampen the edges of the pastry and fold in half to form a semi-circle. Pinch and turn the edge over to make a rope like effect as shown in the picture above. Some people jab a knife into the top to make a 'steam-hole'. Brush on the beaten egg and place on a greased baking sheet. Bake, in a hot oven (425°F-Gas mark 7, for 10 minutes then lower the temperature setting to 350°F-Gas mark 4 for 30 minutes.
Eat, hot or cold, preferably by placing into a paper bag and eating from one end, turning the bag back as you go. Obviously, if you want to be posh you can put it on a plate and eat it with a knife and fork.
Tradition is that the pasty shape represents the quarter moon with blunted horns. This is the emblem of Astarte, Goddess of the Phoenicians who came to Cornwall to trade tin. Later, since they contain a full meal they became very popular with miners and farm workers.
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Posted: 31-Jan-2005, 12:45 PM
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Here is a recipe I use and a brief history:
Recipe Name: Cornish Pasties
Category: 18TH CENTURY
1 Medium Potato, 1/4 inch dice
1 Medium Onion, chopped
8 Ounce Blade of beef or rump steak, 1/2 inch cubes
8 Ounce Flour
2 Ounce Butter, diced
2 Ounce Lard, diced
Cold water - to mix
Beaten egg of milk to glaze
Cornish pasties originated as portable lunches for tin miners, fishermen and farmers to take to work. Housewives used to make one for each member of the household and mark their initials on one end of the pasty. These complete-meal pasties, which vary slightly in content in different parts of Cornwall, were popular in other parts of the country too. In Bedfordshire, for instance, they put fruit in one end of the pasty, for dessert; these were called ?Bedfordshire Clangers?. A prime cut of meat, such as rump, is often used in Cornwall for the pasties but, because of the high price of rump, you can use blade.
Pre-heat oven to 220 °C / 425 °F / Gas 7.
Place the potato, onion and meat in a bowl and mix well.
Place the flour in a bowl. Add the butter and lard, rub in until the mixture resembles fine breadcrumbs. Add about 2 tablespoons of water and mix to form a firm dough.. Turn out onto a floured surface and knead lightly.
Divide the pastry into 4. Roll out each piece to about 6-7 inches. Trim by cutting round the edge of a small plate.
Divide the filling between each round. Brush the edges with water and draw up the pastry on each pasty, in a line over the centre of the filling. Seal well. Flute the edge with your fingers.
Place the pasties on a baking sheet, fluted edges up. Brush each with a little beaten egg or milk. Bake for 40-45 minutes, until golden brown.
Serve hot or cold.
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