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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

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.


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5 of 7 people found the following review helpful:
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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 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!

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