Title: Cornish Pasty > Mutton
Categories: Meat Pie Vegetable British
Yield: 1 Pasty

1	lb	Lean trimmed mutton
3	lg	Potatoes. chopped
2	md	Onions, chopped
2	md	Carrots, chopped
1	pn	Parsley, chopped
1	pn	Fresh herbs, chopped
		Salt and pepper
1	lb	Shortcrust pastry

Make the pastry and chill for about and hour before using. Chop up the meat finely, mix in the chopped vegetables with the meat, herbs and season well. Roll out pastry to a large round. Place meat and vegetable mixture in the center. Bring over one side of the pastry to form a half round. Crimp edges and glaze with milk. Bake in a moderately hot oven for 1 hour. Filling for a Cornish pasty should always be raw.

This Cornish pasty can be made as one large one or several small ones. In Cornwall, they were eaten by the tin and coppeer miners at "Crib" time.

SMITH-TWIDDY, Helen Celtic Cookbook Y Lolffa Cyf. Talybont, Wales, 1979 ISBN: 0 904864 50 2

MM Format by John Hartman Indianapolis, IN Cro-Magnon@juno.com

previous

next