RECIPE BOX
This is my husband's mother, Dorothy Williams', recipe for Cornish pasties. It is a family recipe handed down. Pasties were a standard Saturday night supper as Bob was growing up, with rice pudding for dessert.
Cornish married Cornish. My husband's brother married a Cornish girl, but Bob brought home a Scot. Don't think I wasn't thoroughly looked over. But a Scot was acceptable, and pasties became part of our diet also.
There is a traditional way of folding and curling the edges of the crust, which takes some practice. If you don't want to deal with that, just seal them as you would a pie crust.
Cornish Pasties
6 medium potatoes
1/2 medium sized rutabaga
2 medium onions
1 & 1/2 pounds of flank or round steak
1/8 pound lean pork
parsley leaf, chopped
Ready made or homemade pastry, enough for 6 pie crusts
1. Cube potatoes and rutabaga (about a half inch).
2. Dice onion.
3. Cut meat into small pieces. (Do not grind.)
4. Mix ingredients(except pork)in a suitable mixing bowl.
5. Roll out room temperature dough(use a 9 inch pie plate as a guide). The dough should be about 3/16 of an inch thick. Cut around pie plate to make even circle.
6. Place one generous cup of the mix on the top half of the dough, distribute evenly. Place one small piece of the pork in each corner, and sprinkle a small amount of parsley on top. Salt and pepper the mix.
7. Moisten edge of upper half of dough, fold the lower half over the top, and gently press the edges together, then pinch and curl the edges. Cut three vent holes into the top of the pasty to let out steam.
8. Place on a lined (parchment paper or quick-release foil) cookie sheet and bake for 20/25 minutes at 425 degrees. Do not let top get too brown. Reduce heat to 350 degrees and continue to bake for another 20 minutes maximum.
9. Remove from oven and let stand for 20 minutes.
Bob and my friend Jane admire his fresh pasties.
My friends Marianne and Jane, visiting from the North, and brother-in-law John ready to enjoy a pasty dinner.
