Cornish Pasties
Pasties
Cornish Pasties
Madelyne Lawry's Authentic U.P. Pasties


> From: "Orval Dobson" >
> How about a recipe for Cornish Pasties. Thanks


* Exported from MasterCook *

Cornish Pasties

Recipe By :Faith Corlett
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough
4 cups all-purpose flour
2 teaspoons salt
3/4 pound butter -- cold
10 tablespoons ice water
Traditional filling
2 pounds skirt steak -- sliced thin
1 1/2 cups potatoes -- sliced thin
1 1/2 cups turnips -- sliced thin
1 1/2 cups onions -- sliced thin
1/4 cup parsley -- chopped coarsely
1 tablespoon salt
1 teaspoon freshly ground pepper

With hands, mix flour, salt and butter into a coarse meal consistency.
Mix in about 10 tablespoons of the ice water and gather into a ball. If it
is too crumbly to gather, add water 1 teaspoon at a time, until it forms a
good ball when gathered. Divide it into 6 parts and refrigerate at least 1
hour, overnight is better.
Remove dough balls from refrigerator and roll them into circles about 8
1/2 to 9 inches across and about 1/4 inch thick. Divide the filling into 6
parts and place in layers in the center of the circles, starting with the
meat. (Filling may be diced and mixed together, if desired, instead of
sliced.) Put a small chunk of butter on the filling. Dampen the edges of
the pastry with water, and fold the edges up to make a seam on top. Press
the edges together with the fingers and crimp to seal. Make 2 or 3
ventilation slits in the top of the pasty. Carefully pour a teaspoon or so
of water into the pasty through the ventilation slits. Brush with milk or
egg if you want a glaze, and bake at 450 degrees until the pasty is pale
brown, then reduce the heat to 350 degrees for about 40 minutes.

Source: .rec.food.recipes"


* Exported from MasterCook *

Pasties

Recipe By ennis Borst
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pie crust
3 tablespoons vinegar
1 egg -- beaten
1 pound lard
6 cups all-purpose flour -- sifted
Pasties
3 pounds round steak
4 medium potatoes
1 rutabaga
2 carrots
1 1/2 onions -- diced
salt
pepper
butter
1 egg
water

Put the vinegar in a 1-cup measuring cup and fill the remainder with
water. Add the beaten egg to a small bowl and add the vinegar and water
and mix together. In a large mixing bowl cut the lard into the flour. Add
the liquid and mix together. The less you handle the dough the better the
crust will be. When the mixture is totally combined into the dough cover
the bowl with plastic wrap and place into the refrigerator until you will
be putting the pasties together.

Trim all of the fat from the steak and dice into 1/2-inch cubes. Peel
and dice potatoes into 1/2-inch cubes. Peel and dice rutabaga into pieces
smaller than the potatoes. Peel and dice carrots into pieces smaller than
the potatoes. Place all ingredients into a very large mixing bowl and
combine thoroughly with your hands. Be sure to start with clean hands and
nails. Add the salt and pepper and mix the ingredients to combine. My
mother used enough pepper to turn the entire bowl black before mixing the
ingredients.
Roll out the pie crust and place bottom crusts into 2 (9-inch) pie
tins. Do not grease the pie tins before adding the crust. Next, fill the
pie tin with the meat and vegetable mixture. It should be heaping since
the mixture will cook down. Before placing the top crust in place, add a
large pat of butter to the top of the pie filling. Remember we cut off all
the fat on the meat earlier. Place top pie crust and trim to finish. You
can use the finger-and-thumb method to finish the crust, like Grandma did,
or you can use a fork to finish the crust. Before placing into the oven,
cut 2 slits in the crust for steam to leave the pasties while cooking.
Also using the egg and a little water, make an egg wash to brush on the
crust. This will give the crust a golden, shiny finish.
Bake the Pasties in a preheated 350 to 375 degree oven, middle rack for
90 minutes. Watch the crust so that it doesn't get too brown in the
cooking process.

Source: .Episode#: CA1B24, Calling All Cooks"


* Exported from MasterCook *

Cornish Pasties

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Main Dishes Nat. Pork Producers
Council
Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds boneless loin pork chops -- cut in 1/4-inch cubes
1 15-ounce package refrigerated all-ready pie crusts
2 cups diced potatoes -- cut in 1/4-inch pieces
2 cups diced rutabaga -- cut in 1/4-inch pieces
3/4 cup chopped onions
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Milk

Heat oven to 400 F. Combine pork, potatoes, rutabaga, onions, salt and
pepper; mix well. Unfold pie crusts; press out as directed on package.

Place half of pork mixture on each pie crust. Brush milk around edges of
pie crusts. Fold over. Press edges together with fork tines; slash top
crusts. Place turnovers on large ungreased cookie sheets. Bake at 400 F
for 40-45 minutes or until dark golden brown. Cut into wedges

Source: .National Pork Producers Council"
S(Internet address): .http://www.nppc.org"
T(Cooking Time): .0:45"


* Exported from MasterCook *

Madelyne Lawry's Authentic U.P. Pasties

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
2 cup all-purpose flour
2/3 cup vegetable shortening
1/2 teaspoon salt
1/2 cup cold water
Filling
3/4 pound ground turkey
1/2 cup onion -- chopped
1/2 cup carrots -- grated
3 cups potatoes -- diced
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoon parsley

Cut Shortening into flour and salt, add water. Mix and knead until well
blended. Form into 4 balls and chill in the refrigerator for at least one
hour.
Roll each ball to an 8 inch circle. Use plenty of flour while rolling
out. Mix the filling together in a large bowl. Roll out the dough, and
brush the edges with milk. Put 1 cup of filling onto one side of each
crust and fold over. Seal the edge by pressing with a fork. Put on cookie
sheet, cut 1 slit (1/2 inch) in each for steam and brush top with milk.
Bake in 400F oven on Bottom Shelf for 25 minutes, then move to middle
shelf for 20 minutes.


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