| previous | next |
Title: Genuine Cornish Pasties [From Cornish Miners/bailmaidens]
Categories: Aussie British Savory Pie
Yield: 1 Servings
| 1/3 | lb | Fat, from animal |
| 1 | lb | Flour |
| Water ==FILLING================= | ||
| Beef steak | ||
| Potato, diced. | ||
| Onion | ||
| Turnip -OR- | ||
| Parsnip -OR- | ||
| Parsley |
PASTRY: Mix 1/3 lb animal fat to 1 lb flour by "crumbing" fat into flour and adding water until a soft pliable ball. This is usually done with the hands by mixing and then kneading. Roll out onto a floured board and roll out thinly.
FILLING: Mix finely diced or minced steak with diced potato, chopped onion, turnip or parsnip, and parsley. [White vegetables only used.]
Using a medium sized bowl or saucer, place pastry and cut out a cirle with a knife. Place mixture to centre of one side and fold over pressing edges together.
Cook in a hot oven for 30 to 45 minutes.
A recipe from the MACKERETHS, MCNAMARA'S and the CARTHEWS families Supplied from original family recipes of Mrs Margaret BURTON from A TASTE OF THE PAST by THE HUB COMMUNITY CENTRE, ABERFOYLE PARK, SOUTH AUSTRALIA typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 03-11-98 (19:43) Doc's Place Bbs Online. (280) Cooking
| previous | next |