Monday, March 28, 2005

Recipe for Cornish Pasties

Here are the ingredients to make 6 very large pasties:-

1. Pack of Just Roll puff pastry (2)
2. Large Potato
3. Large carrot
4. Swede
5. Parsnip
6. Large onion, finly chopped
7. Fresh herbs, parsley, sage, taragon, maybe mixed herbs
8. Seasoning, eg salt, pepper
9. About 2 lbs of best quality beef mince
10. 1 egg, beaten

Here are the stages

1. Peel and dice all the vegetables
2. Chop all herbs finely
3. Place all vegetables and herbs in bowl and mix well
4. Separate pastry and cut each pack into 3
5. Roll out each 3rd of pastry until about 12" by 8"
6. Place large handful of diced veg on bottom half of pastry, make sure
to leave lots of space at top, and enough space all round
7. Place a this layer of beef mince on top of the veg
8. Using pastry brush dipped in water, paint patry all round edge
9. Fold the top over the meat and the veg, press down on the edges
10. Now use a fork to crimp the edges
11. Now go round the edged and form a rope effect by tuning over and over
12. Prick with a sharp knife 3 times on the top

Cooking
1. Place on greased oven tray
2. Heat at about 175 for 40 - 60 mins
3. Halfway through, brush the beaten egg on top to give a nice glaze

Other Variations
1. Use diced beef instead if minced

2. Use minced lamb

3. Add diced chilli to veg mix

4. Add small amounts of either Worcester Source, Tabasco or other flavouring

5. Make smaller but twice the amount

6. With the spare pastry, put peoples initials on the top

7. When making the pasty, insert a dividing wall, and on one side insert apple and cinnamon, but make sure you know which side is which though. This should result in a 2 course pasty, some say this is the tradition way they were made.

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