On Tue, 9 Feb 2021 12:57:25 -0700, Graham > wrote:

>On Tue, 09 Feb 2021 12:37:29 -0700, US Janet wrote:
>
>> In reference to Cornish Pasties?
>> Inquiring minds want to know
>> Janet US
>
>Where did you see that term?

CORNISH PASTIES

You might want to try this one, Marcella. It's pretty close to the
"real
thing" from Cornwall.

Dora

CORNISH PASTIES

FILLING:
1/2 cup turnips -- potatoes, carrots
(cubed)
1 medium onion (diced)
2 Tbsp. minced parsley -- fresh or dried
1 lb. pasty meat or boneless beef -- cubed
1/2 teaspoon salt
1/4 teaspoon pepper
1 Tbsp. butter
CRUST:
1 1/3 cup flour -- sifted together
with 1/2 teaspoon salt
1/2 cup vegetable shortening

To make crust, into the flour, cut in 1/2 cup of solid vegetable
shortening until it is the size of small peas. Add approximately 1/3
cup cold water. Mix with a pastry blender until dough is well blended.
Divide into two equal parts. Roll into 9 inch circles.

Mix filling ingredients together. Equally divide mixture onto one half
of rolled crust. Top with butter. Lift and fold top half of crust over
filling. Seal, folding and crimping into rope edge along top of past.
Slit each pasty about 1/2 inch in several places. Place on cookie
sheet several inches apart and bake at 375 degrees for 1 hour.

Accompaniments to the pasty vary, with some preferring pasties topped
with a medium beef gravy. Others prefer catsup, pickle relish or
chutney, or eaten plain while the crust is still warm and flaky.