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

"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.

I use leftover, cooked roast beef in my pasties. I haven't made them in
a while; need to make some again before long. Carol

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

"Carol Garbo" wrote in message >I use leftover, cooked roast beef in my
pasties. I haven't made them in
> a while; need to make some again before long. Carol

Yes - and a little gravy to moisten doesn't hurt, either.

Dora

Thanks! I've printed it off to try once the weather gets below 80.

marcella

In article >,
"limey" > wrote:

>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.

Marcella wrote:

> 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?

http://www.greenchronicle.com/connie...nish_pasty.htm seems like
it ought to be detailed enough.

Hey, where do you live, that you went to Nevada City and Grass Valley?
That's in my neck of the woods. (I work at Beale AFB.)

Bob

In article >,
"Bob Terwilliger" > wrote:

> http://www.greenchronicle.com/connie...nish_pasty.htm seems like
> it ought to be detailed enough.
>
> Hey, where do you live, that you went to Nevada City and Grass Valley?
> That's in my neck of the woods. (I work at Beale AFB.)
>
> Bob

Thanks for the link!

We live just south of San Francisco. A co-worker of my husband was
getting married there. The brides family lives in Nevada City, so that's
why the wedding was there.

Thanks also to Mikol, I saved off that recipe as well. It's going to be
fun taste testing them all.

marcella

"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

This is the recipe I use, the pork and celery are Grandma's secret
ingredients (they keep the Pasty moist)

Grandma Naasko's
Pasties (U.P. Style)

Crust:
4 cups flour
1 cup solid shortening
2 teaspoons salt
1/2 - 3/4 cup cold water
Prepare above as for pie crust. Form into 4 balls.

Filling:
1 pound round steak, diced
3/4 pound pork steak, diced
diced potatoes, enough for four servings
1 rutabaga, diced
2 small onions, diced
1 celery rib, diced fine

Combine above ingredients and separate into four piles. Roll crust somewhat
bigger than for pie crust. Cut crust the diameter of a pie pan. On one half
side of crust, place filling ingredients. Sprinkle with salt and pepper and
place 1 rounded teaspoon of butter on top. Fold crust over filling, wet
edges, roll /crimp to seal.
Prick tops with knife. Place on greased jelly roll pan. Bake at 350 for a
good hour.


--
"There are three kinds of men.
The one that learns by reading.
The few who learn by observation.
The rest of them have to pee on the electric fence for themselves."



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Marcella Peek > wrote:

> 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?

I like Cornish pasties very much and here is a recipe I consider good,
based on my experiences in England. It is from the Time-Life "Food of
the World" series, "The Cooking of the British Isles". Personally, I
prefer to mince/grind the filling ingredients using a coarse disk.

Victor

Cornish Pasty
To make 16 six-inch pasties

1 tablespoon butter, softened

Preheat oven to 400°F. Using a pasty brush, coat a large baking sheet
with the 1 tablespoon of softened butter. Set aside.

Pastry
4 cups all-purpose flour
1/8 teaspoon salt
1 1/2 cups lard (3/4 pound), chilled and cut into 1/4-inch bits
8 to 10 tablespoons ice water

In a large chilled bowl, combine the flour, salt and lard. Working
quickly, rub the flour and fat together with your fingertips until they
look like coarse meal. Pour in 8 tablespoons of iced water all at once,
toss together, and gather the dough into a ball. If the dough crumbles,
add up to 2 tablespoons of water, 1 teaspoon at a time, until the
particles adhere. Dust the pastry with a little flour and wrap in wax
paper. Refrigerate for at least an hour.

On a lightly floured surface, roll out the dough into a circle about 1/4
inch thick. With a pastry wheel or sharp knife, cut the dough into
6-inch rounds using a small plate or pot lid as a guide. Gather the
scraps together into a ball, roll it out again, and cut into 6-inch
rounds as before.

FILLING
1 cup coarsely chopped white or yellow turnips
2 cups finely diced lean boneless beef, preferably top round
1 cup coarsely chopped onions
2 cups finely diced potatoes
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 egg, lightly beaten

With a large spoon, toss the turnips, beef, onions, potatoes, salt and
pepper together. Place about 1/4 cup of the mixture in the centre of
each pastry round. Moisten the edges of the rounds with a pastry brush
dipped in cold water, then fold the rounds in half to enclose the
filling completely. Press the seams together firmly and crimp them with
your fingers or the tines of a fork. Place the pasties on the baking
sheet, and cut two slits about 1 inch long in the top of each. Brush
lightly with the beaten egg and bake in the middle of the oven for 15
minutes. Reduce the heat to 350°F and bake for 30 minutes, or until the
pasties are golden brown. Serve hot or at room temperature.

In article >,
(Victor Sack) wrote:
> I like Cornish pasties very much and here is a recipe I consider good,
> based on my experiences in England. It is from the Time-Life "Food of
> the World" series, "The Cooking of the British Isles". Personally, I
> prefer to mince/grind the filling ingredients using a coarse disk.
>
> Victor
>
> Cornish Pasty
> To make 16 six-inch pasties
>
> 1 tablespoon butter, softened
>
> Preheat oven to 400°F. Using a pasty brush, coat a large baking sheet
> with the 1 tablespoon of softened butter. Set aside.
>
> Pastry
> 4 cups all-purpose flour
> 1/8 teaspoon salt
> 1 1/2 cups lard (3/4 pound), chilled and cut into 1/4-inch bits
> 8 to 10 tablespoons ice water
>
> In a large chilled bowl, combine the flour, salt and lard. Working
> quickly, rub the flour and fat together with your fingertips until they
> look like coarse meal. Pour in 8 tablespoons of iced water all at once,
> toss together, and gather the dough into a ball. If the dough crumbles,
> add up to 2 tablespoons of water, 1 teaspoon at a time, until the
> particles adhere. Dust the pastry with a little flour and wrap in wax
> paper. Refrigerate for at least an hour.
>
> On a lightly floured surface, roll out the dough into a circle about 1/4
> inch thick. With a pastry wheel or sharp knife, cut the dough into
> 6-inch rounds using a small plate or pot lid as a guide. Gather the
> scraps together into a ball, roll it out again, and cut into 6-inch
> rounds as before.
>
> FILLING
> 1 cup coarsely chopped white or yellow turnips
> 2 cups finely diced lean boneless beef, preferably top round
> 1 cup coarsely chopped onions
> 2 cups finely diced potatoes
> 1 1/2 teaspoons salt
> 1 teaspoon freshly ground black pepper
> 1 egg, lightly beaten
>
> With a large spoon, toss the turnips, beef, onions, potatoes, salt and
> pepper together. Place about 1/4 cup of the mixture in the centre of
> each pastry round. Moisten the edges of the rounds with a pastry brush
> dipped in cold water, then fold the rounds in half to enclose the
> filling completely. Press the seams together firmly and crimp them with
> your fingers or the tines of a fork. Place the pasties on the baking
> sheet, and cut two slits about 1 inch long in the top of each. Brush
> lightly with the beaten egg and bake in the middle of the oven for 15
> minutes. Reduce the heat to 350°F and bake for 30 minutes, or until the
> pasties are golden brown. Serve hot or at room temperature.

Thanks, I have saved it off to try.

Do you use lard in the crust or is shortening ok? The only lard around
here comes sealed in a box and is shelf stable and not always terribly
fresh. I don't think it's a particularly fast mover at the grocery
store.

marcella

On Tue 11 Oct 2005 06:09:36p, Marcella Peek wrote in rec.food.cooking:

> Do you use lard in the crust or is shortening ok? The only lard around
> here comes sealed in a box and is shelf stable and not always terribly
> fresh. I don't think it's a particularly fast mover at the grocery
> store.
>
> marcella
>

Marcella, you might try a butcher shop for fresh lard. If they don't stock
it they might be able to order it for you. Most of the pre-packed lard in
the grocery stores is not all that good even when fresh.

What I actually prefer is using shredded or ground suet. I order 2-3 pounds
at a time and store in the freezer. This makes an excellent pastry for
pasties. I also use it when I make mince pie filling (I don't use meat).

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

In article >,
Wayne Boatwright > wrote:

> On Tue 11 Oct 2005 06:09:36p, Marcella Peek wrote in rec.food.cooking:
>
> > Do you use lard in the crust or is shortening ok? The only lard around
> > here comes sealed in a box and is shelf stable and not always terribly
> > fresh. I don't think it's a particularly fast mover at the grocery
> > store.
> >
> > marcella
> >
>
> Marcella, you might try a butcher shop for fresh lard. If they don't stock
> it they might be able to order it for you. Most of the pre-packed lard in
> the grocery stores is not all that good even when fresh.
>
> What I actually prefer is using shredded or ground suet. I order 2-3 pounds
> at a time and store in the freezer. This makes an excellent pastry for
> pasties. I also use it when I make mince pie filling (I don't use meat).

Thanks, I'll try that.


marcella

Marcella Peek > wrote:

> Do you use lard in the crust or is shortening ok?

Lard. If no good enough lard were available, I'd use butter. If I had
no butter, I'd use vegetable shortening.

Victor

writes:
>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?

My dad grew up in the UP of Michigan and since he also comes from a
mining background, pasties are in our blood. I've been eating pasties
ever since I had enough teeth to chew them. Therefore I am compelled
probably by the spirit of my grandma to add my two cents worth here.

The recipes already posted are fine but you should resist the temptation
to get fancy with pasties - they require no seasoning other than salt and
pepper, and gravy or ketchup or something like that (someone mentioned
chutney) are all you need to serve with them. My terrible food secret
is that I love ketchup on my pasties. Ketchup right out of the fridge
does a great job of cooling down a piping hot pasty so it won't burn
your mouth off.

You might run into purists who insist rutabagas or turnips are essential
to the pasty paradigm. I would argue that the minimal pasty which can
be identified as a pasty contains only meat and potatoes. Everthing
else is extra. I've never put rutabagas or turnips in my pasties.
Just potatoes, onions, carrots, and some lean beef. Of course you can
put whatever you like in your pasties. Personally though I have what
you might call an irrational intolerance for elegant pasty variations.
The pasty is a humble food. You should never find a pasty on the menu
of a fancy restaurant.

The crust is important. That's the hard part - unless you cheat and
use never fail pie crust. Never fail pie crust holds together better
and that makes it easier to handle, so it might actually be a good one
to start with. Here's a recipe:

http://www.recipesource.com/baked-go...1/rec1101.html

Well, you learn something new every day. I thought 'pasties' was a
typo, which created a vision of some bizarre Lands End strip club... 8-D

tert in seattle wrote:
> My dad grew up in the UP of Michigan and since he also comes from a
> mining background, pasties are in our blood. I've been eating pasties
> ever since I had enough teeth to chew them. Therefore I am compelled
> probably by the spirit of my grandma to add my two cents worth here.
>
> The recipes already posted are fine but you should resist the temptation
> to get fancy with pasties - they require no seasoning other than salt and
> pepper, and gravy or ketchup or something like that (someone mentioned
> chutney) are all you need to serve with them. My terrible food secret
> is that I love ketchup on my pasties. Ketchup right out of the fridge
> does a great job of cooling down a piping hot pasty so it won't burn
> your mouth off.
>
> You might run into purists who insist rutabagas or turnips are essential
> to the pasty paradigm. I would argue that the minimal pasty which can
> be identified as a pasty contains only meat and potatoes. Everthing
> else is extra. I've never put rutabagas or turnips in my pasties.
> Just potatoes, onions, carrots, and some lean beef. Of course you can
> put whatever you like in your pasties. Personally though I have what
> you might call an irrational intolerance for elegant pasty variations.
> The pasty is a humble food. You should never find a pasty on the menu
> of a fancy restaurant.

Surely the purists should be insisting on the traditional sweet portion
of the pastie. i.e. the desert.

--
Paul

Marcella Peek wrote:
> 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

The best Pasties I ever tasted were from the Chough Bakery in Padstow,
Cornwall. Their Pasties are simply to die for and have won many, many
awards. I can't find a recipe that even comes close to these morsels.
They used to do mail order and I once ordered a dozen to be delivered
to my office in London. They went down very, very well amongst my
staff.
Must pay a visit again one day.

Yours droolingly

Doc

On Wed 12 Oct 2005 04:25:09a, Dr Hfuhruhurr wrote in rec.food.cooking:

>
> Marcella Peek wrote:
>> 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
>
> The best Pasties I ever tasted were from the Chough Bakery in Padstow,
> Cornwall. Their Pasties are simply to die for and have won many, many
> awards. I can't find a recipe that even comes close to these morsels.
> They used to do mail order and I once ordered a dozen to be delivered
> to my office in London. They went down very, very well amongst my
> staff.
> Must pay a visit again one day.
>
> Yours droolingly
>
> Doc
>
>

And I'd be willing to bet that they included turnip (white or swede) and
onion. I've never seen a good pasty yet that didn't.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne Boatwright wrote:
> On Wed 12 Oct 2005 04:25:09a, Dr Hfuhruhurr wrote in rec.food.cooking:
>
> >
> > Marcella Peek wrote:
> >> 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
> >
> > The best Pasties I ever tasted were from the Chough Bakery in Padstow,
> > Cornwall. Their Pasties are simply to die for and have won many, many
> > awards. I can't find a recipe that even comes close to these morsels.
> > They used to do mail order and I once ordered a dozen to be delivered
> > to my office in London. They went down very, very well amongst my
> > staff.
> > Must pay a visit again one day.
> >
> > Yours droolingly
> >
> > Doc
> >
> >
>
> And I'd be willing to bet that they included turnip (white or swede) and
> onion. I've never seen a good pasty yet that didn't.

Abso-bloomin-lutely.
And I have to confess, even though it's not 'traditional' their Steak &
Stilton was sublime.

Doc

Following up to Wayne Boatwright

>> The best Pasties I ever tasted were from the Chough Bakery in Padstow,
>> Cornwall. Their Pasties are simply to die for and have won many, many
>> awards. I can't find a recipe that even comes close to these morsels.
>> They used to do mail order and I once ordered a dozen to be delivered
>> to my office in London. They went down very, very well amongst my
>> staff.

that's a tempting idea. There's also a place IIRC called "flying
pasties" in Padstow? Then theres Annes pasties on Lizard.
--
Mike Reid
Walk-eat-UK "http://www.fellwalk.co.uk" <-- you can email us@ this site
Walk-eat-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap
Photos of both "http://www.lawn-mower-man.co.uk"

The Reid wrote:
> Following up to Wayne Boatwright
>
> >> The best Pasties I ever tasted were from the Chough Bakery in Padstow,
> >> Cornwall. Their Pasties are simply to die for and have won many, many
> >> awards. I can't find a recipe that even comes close to these morsels.
> >> They used to do mail order and I once ordered a dozen to be delivered
> >> to my office in London. They went down very, very well amongst my
> >> staff.
>
> that's a tempting idea. There's also a place IIRC called "flying
> pasties" in Padstow? Then theres Annes pasties on Lizard.
> --
> Mike Reid

There could well be Mike, but after I discovered the Chough Bakery
Pasties, NOTHING came close. Chough very time (OO-ER sounds a bit rude)

Doc

Following up to Dr Hfuhruhurr

>> that's a tempting idea. There's also a place IIRC called "flying
>> pasties" in Padstow? Then theres Annes pasties on Lizard.
>> --
>> Mike Reid
>
>There could well be Mike, but after I discovered the Chough Bakery
>Pasties, NOTHING came close. Chough very time (OO-ER sounds a bit rude)

I will have to try them! The Chough is the "national" bird of
Cornwall BTW. A red billed member of the crow family, only
recently recolonising Cornwalls cliffs.
--
Mike Reid
Walk-eat-UK "http://www.fellwalk.co.uk" <-- you can email us@ this site
Walk-eat-Spain "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap
Photos of both "http://www.lawn-mower-man.co.uk"