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 Cornish Pasties
Cornish pasties originated as portable lunches for tin
miners, fishermen and farmers to take to work. Housewives used to
make one for each member of the household and mark their initials
on one end of the pasty. These complete-meal pasties, which vary
slightly in content in different parts of Cornwall, were popular
in other parts of the country too. In Bedfordshire, for instance,
they put fruit in one end of the pasty, for dessert; these were
called "Bedfordshire Clangers." A prime cut of meat,
such as rump, is often used in Cornwall for the pasties but,
because of the high price of rump, you can use blade.
INGREDIENTS:Potato - 1 medium cut into 0.5 cm dice, Onion, 1 medium chopped, Blade of beef or rump steak - 225g (8 oz) cut into 1 cm cubes, Plain flour - 225g (8 oz), Butter - 50g (2 oz) diced, Lard - 50g (2 oz) diced
Cold water - to mix, Beaten egg or milk - to glaze.
COOKING: 1. Pre-heat oven to 220C / 425F / Gas 7.
2. Place the potato, onion and meat in a basin and mix well.
3. Place the flour in a bowl. Add the butter and lard, rub
in until the mixture resembles fine breadcrumbs. Add
about 2 tablespoons of water and mix to form a firm
dough. Turn out onto a floured surface and knead
lightly.
4. Divide the pastry into 4. Roll out each piece to about
15-18 cm (6-7 inches). Trim by cutting round the edge of
a small plate.
5. Divide the filling between each round. Brush the edges
with water and draw up the pastry on each pasty, in a
line over the centre of the filling. Seal well. Flute the
edge with your fingers.
6. Place the pasties on a baking sheet, fluted edges
uppermost. Brush each with a little beaten egg or milk.
Bake for 40-45 minutes, until golden brown.
7. Serve hot or cold.
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