"Marcella Peek" wrote in message

> My husband and I spent the weekend in Nevada City and enjoyed some
> cornish pasties at a little shop. As we walked through the town and the
> nearby town of Grass Valley we looked in all the bookshops and kitchen
> shops for local cookbooks that would have a recipe. Not much luck.
> Recipes found said things like "make a less rich pastry dough, roll it
> out and top with fillings. Make sure potatoes drip into meat. Bake."
>
> Great if you have an idea what to do. Not so great for us. When we
> asked at one kitchen store the owner said you didn't need a recipe
> because you just made a less rich pastry dough etc. :-)
>
> Does anyone have a more detailed recipe they would be willing to share?
>
> thanks
> marcella

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.