On Tuesday, February 9, 2021 at 4:28:16 PM UTC-5, Lucretia Borgia wrote:
> On Tue, 09 Feb 2021 13:07:56 -0700, US Janet >
> wrote:
> >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.
> >
> Agreed, although genuine is meat, spud and onion that's all.

I'd definitely like some veg in there. Swede is pretty common
hereabouts.

Cindy Hamilton