ChatterBank6 mins ago
Just out of the oven...anybody want a pasty? Got traditional Cornish, with beef, potato, swede and onion,
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Cheese and onion, pork with stilton and apples, or lamb with apricots and mint
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One large Trad cornish for Jayne - wrapped up nice. How did you get on in your race the other day love? - I thought of you a few times during the day!! Kept thinking how I'd have liked to have sat you down, soaked your feet and given you a foot massage, then a nice roast lamb diner and a bottle or three of ice cold dry white to go with!
well coccinelle, I used diced 'skirt steak, sliced fine and diced into squares - don't use mince too fine. a chopped onion, and diced potato and swede
layer up on to pastry circle: potato and swede, then onion, then meat on top
(for short crust whatever the amount you're using, double the quantity of flour to lard/marg, pinch salt, use iced water to bind, let it rest ten mins befor rolling.
season well with salt and freshly ground black pepper. seal with beated egg and give outside an egg wash too. cut a small slits either side of the pasty with knife before cooking. Start off in a hot oven, 425 degrees for about 15 mins, take out, put a small piece of butter into slits (one each side) and put back in a cooler oven - 350 degrees (Gas 4, 180) for another 40-45 mins.
Recipe given to my mother by the WI Newquay, Cornwall 1962!
layer up on to pastry circle: potato and swede, then onion, then meat on top
(for short crust whatever the amount you're using, double the quantity of flour to lard/marg, pinch salt, use iced water to bind, let it rest ten mins befor rolling.
season well with salt and freshly ground black pepper. seal with beated egg and give outside an egg wash too. cut a small slits either side of the pasty with knife before cooking. Start off in a hot oven, 425 degrees for about 15 mins, take out, put a small piece of butter into slits (one each side) and put back in a cooler oven - 350 degrees (Gas 4, 180) for another 40-45 mins.
Recipe given to my mother by the WI Newquay, Cornwall 1962!
They all sound delish Mercia ,but nobody could ever make a tatty oggie like my late Mum.They used to hang off the sides of the plate and you make one last a week ..haha:)
She was a Cornishwoman though .And,she could make the ones with jam one end and meat the other !
They always had initials picked out on them in the pastry .
I make pasties now and again but they never taste the same as the ones she made :(
She was a Cornishwoman though .And,she could make the ones with jam one end and meat the other !
They always had initials picked out on them in the pastry .
I make pasties now and again but they never taste the same as the ones she made :(
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