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Tuesday, 11 December 2012

Cornish Pasties Like Mother Used To Make

I love Cornish pasties,especially on a cold day,warm and nourishing,there are many different fillings put in pasties,but this is the way I remember mother making them.
Image of a cut Cornish Pastie
Miners used to take pasties down the mines as they were easy to eat with coal blackened hands,and often the pasty,had one end stuffed with savory filling and one end with a pudding,like apple and custard.


1) 1/2 kg./1 lb. rump steak,diced
2) 2 potatoes,diced
3) 2 onions,chopped
4) 1 small swede,diced
5) 30 ml./2 tbs.beef stock
6) salt and pepper
7) 1/2 kg./1 lb. shortcrust pastry ( I use shop bought ready made)
8) 1 egg,beaten


a) Mix together the beef and potatoes,onions and swede
b) Add the stock and season with salt and pepper to taste
c) Roll out the dough thinly and cut into four circles
d) Put one quarter of the filling in the centre of each one
e) Dampen the edges with water and fold in half to form a semi-circle
f) Flute the edges with your fingers 
g) Lift the pasties on to a lightly  greased baking sheet and brush with beaten 
h) Put the sheet into the oven preheated to hot (220*C/425*F or Gas Mark 7)
      and bake for 15 to 20 minutes,or until the pastry is golden brown
j) Reduce the oven temperature to moderate (180*C/350*F or Gas Mark 4)
     and bake for a further 20 minutes.

Serves 4