SEARCH RECIPES:
SEARCH RECIPES: LOCATION: Recipes >> Entrée Pies >> Meatpies 23    Meatpies 23 Cornish Pasty Yield: 4 servings 1 lb rump, chuck, or skirt steak 5 oz onion, chopped 3 oz turnip (swede), chopped 8 oz potato, peeled and sliced salt pepper thyme Make a firm pastry and roll out two dinner-plate circles, or four side-plate circles, according to whether you are feeding two ravenous people or four of moderate appetite. Leave to chill, while you prepare the filling. Cut all skin and gristle from the meat, and chop it. There should be at least 10 oz of skirt, and rather more of better quality steak. Season and layer the filling ingredients to one side of the pastry circles. Or mix them together (traditions differ). Brush edges with egg: Flip over the pastry to form a half-moon shape, and twist the edges to give a rope effect. Mark initials on the pastys, if you have varied the filling, in one corner. Brush over with egg and make two small holes at the top for steam to escape. Bake at 400 F for 20 minutes, then lower the heat to 350 F for a further 40 minutes. Protect the pastry with butter papers or foil if they brown too fast. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 5 of 6 people found the following review helpful: Taste: Ease of Prep: Appearance: pasty prowess, July 8, 2004 - 02:17 AM Reviewer: Ellie Barry from Somewhere in the U.P. the recipe for pastys was basically pretty good. at least in the ingredient department. But you neglected one pertinent fact... the crust. You cannot create a true, tasty, soul pleasing pasty without putting as much thought and effort into the crust as into the filling. Now, I know in these times of low-carb, no fat, 0 calories, and oh my God, if I eat just right I am somehow going to get out of this world alive, its not very wise to mention the "L" word. But what the hey... I'm an old, 5th generation Yooper, and ...you just can't make a decent pasty crust without LARD. (Oooooh ...bad word.) But believe me... some flour, a little salt, cut in enough lard till dough forms a pea-like texture, then cold water to form a rich dough. Roll out quickly, add the filling..potatoes, onion, rutabaga will do it.season with salt and pepper, and bake. Now...thats a pasty! Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
Recipe Cottage © 1994 - 2005.  All Rights Reserved.