Cornish pasty recipe

[son-of-tiny]

Cornwall was always a comparatively poor county. The main industries were tin mining (now finished), china clay mining, fishing and agriculture; therefore the food had to be nutritious, economical and cheap. The men folk for the most part needed a packed lunch which would travel well, hence the birth of that most delectable savoury the Cornish pasty

Ingredients for short crust pastry

1lb plain flour
1/2 lb either lard hard margarine or butter or a combination of these
pinch of salt
cold water to mix

Method

Rub the fat into the flour but not too finely. I sometimes cut the fat into small lumps. Add the salt and then start adding the water gradually until it works together into a ball without being sticky. Put aside in a cool place.


Ingredients for filling

3/4 lb beef, not stewing beef
raw potato
raw swede (also known as rutabaga or yellow/swedish turnip
small onion
salt and pepper
a walnut sized piece of butter


Method

Cut the steak into small pieces but do not mince. Slice potato and swede into thin, small pieces about half an inch across. Chop onion finely. Dust the work surface with flour. Roll out the pastry to about 1/4 inch thickness. Using a small plate cut out circles. Moisten the edge with milk or water and support half of the pastry nearest to you over the rolling pin. On the other half, put a small layer of prepared vegetables then a layer of beef. Repeat this once but be careful not to have too much filling which would cause the pastry to burst during the cooking process . Sprinkle sparingly with salt and pepper then add a small bit of the butter. Sprinkle a dusting of flour over the filling (this helps to make the gravy). Fold the other half of pastry which has been resting on the rolling pin over the filling and squeeze the half circle edges firmly together. Starting at the right side whilst supporting the left side with other hand, using first finger and thumb turn the edge over to form a crimp. Repeat this process all along the edge. This will come with practice but you must get a good seal. Brush pasty with beaten egg wash to help with browning process and put a small one inch cut in the centre of the top to allow steam to escape Bake in a hot oven 220 degrees centigrade for about 20 minutes then reduce temperature to 160 degrees centigrade for a further 40 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with greased paper.

Click for more recipes below

www.greenchronicle.com/connies_cornish_kitchen.htm


CLOTTED CREAM RECIPES
Cornish Clotted Cream Recipe
Cream Teas Recipe
Fried Eggs with Clotted Cream Recipe
Junket with Clotted Cream Recipe

GENERAL CORNISH RECIPES
A Cake from Penzance Recipe
Blackberry Drink Recipe
Cornish Apple Pie
Cornish Bacon & Egg Pie
Cornish Baked Herring
Cornish Black Cake Recipe
Cornish Burnt Cream Recipe
Cornish Cabbage Broth Recipe
Cornish Christmas Pudding Recipe
Cornish Easter Cakes Recipe
Cornish Fairings
Cornish Fish Pie
Cornish Fish Soup
Cornish Fried Herring
Cornish Great Cake
Cornish Heavy Cake - SEP 2007
Cornish Herby Pie Recipe
Cornish Limpets
Cornish Marinated Mackerel
Cornish Parsley Pie Recipe
Cornish Pie Cake
Cornish Porter Cake Recipe
Cornish Potato Cake
Cornish Potato Cake Sweet
Cornish Punch Recipe
Cornish Roast Bream
Cornish Roast Mackerel
Cornish Salad Cream Recipe
Cornish Sandwiches Recipe
Cornish Sausages Recipe
Cornish Seedy Bread
Cornish Treacle Tart
Dippy Recipe
Figgie Hobbin Recipe
Fuggan Recipe
Ginger Wine Recipe
Helston Pudding Recipe
Kiddley Broth Recipe
Mahogany Drink Recipe
Metheglin Recipe
Nettle Soup Recipe
North Cornish Biscuits Recipe
Saffron Cake Recipe
Suck Cream Recipe

www.greenchronicle.com/connies_cornish_kitchen.htm

[lizzie]

found the site very interesting

[tanky]

what this then mrs beetons cookbook, i will try this recipe and see if they turn out as good as hoggies in penzance.

[son-of-tiny]

your not tall enough to reach the cooker tanky never mind being a slop jockey

[stallyman]

He may not have the height, but I'm sure he makes up for it in other ways. At least he has most of his hair !!!!

[tanky]

thanks stallyman,i will be sorting young pecker out this weekend

[tanky]

anybody know what a slop jocky is? mmm may be its a grunt thing ah ah. ;D

[son-of-tiny]

Bring it on !!!! be about late afternoon sat got to bring a couple of old gits to keep you company and reach the bar he he
I know plymouth,, portsmouth,, big mouth

[arthur3bums]

Now then all, let's just get the pasty thing right!!
Last time I were in Plymuff I just HAD to go to Ivor Dewdney's for a belly full!!
But, Oggy.........yes, it's actually a Plymouthian term......I were born in Devonport so should know!!!
My Grandfather was in the Navy WW1 then got pensioned off HMS Hood about a month afore she sailed against Bismark. Here's a pic of Hood at Plymouth, my Grandpa on the capstan!!


He related the following story about the origin of the Oggy!!
Twas twixt the wars, outside the gates of Devonport dockyard there was a chap named Ogden (Oggy) who sold the Plymouth version of the Cornish Pasty (which we all should know had fish in the original recipe aswell as meat). Now, one morning, as Oggy plied his trade at NAAFI break, a cart and nags carrying naval gun barrels rushed out the gates and, ran over the vendor. Ever after, pasty's in Plymouth were known as.................Oggys!!!!
There endeth the first chapter now, let's all bow our heads in .................sugar!!!!let's not!!!!!

Lesson according to A3B..........Don't...I say again DON'T take yer Liverpudlian Mrs to Polperro and, in a pasty shop, let her ask for Brown Sauce!!!!!Even tho I told her not to, she'd have none of it...............the look the woman gave her followed by....."Ere luvvie, you don't be needing brown sauce with our pastys they tastes that good!!!" Was, ............enough!!!!!Priceless!!