Cornish pasty
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Cornish pasty
  Cornish    British  
Last updated 6/12/2012 12:55:43 AM. Recipe ID 17684. Report a problem with this recipe.
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      Title: Cornish pasty
 Categories: British, Cornish, Pastry, Meats
      Yield: 4 Servings
 
      1 lb Rump, chuck, or skirt steak
      5 oz Onion, chopped
      3 oz Turnip (swede), chopped
      8 oz Potato, peeled, sliced thin
           Salt, pepper, thyme
 
  "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 400F for 20
  minutes, then lower the heat to 350F for a further 40 minutes.
  Protect the pastry with butter papers or foil if they brown too fast.
  
  "...The pasty -- pronounced with a long ah as in Amen -- is
  Cornwall's most famous and most travestied dish.  Admittedly in times
  of poverty, its contents might be reduced to potatoes, or to parsley
  and an egg with a leek or two or a hint of bacon, but surely it never
  tasted as awful as the so-called Cornish pasties sold all over the
  country in supermarkets and cheap restaurants.  The pastry obviously
  had to be firm, because pasties were a packed lunch, for carrying to
  the mines, fishing boats or schools (though not so hard that the
  pasty could be dropped down a mineshaft without breaking -- an old
  joke).
  
  "At home, whatever might be put in a pasty on a working day, might
  come to the table in the form of a double-crust plate pie, or even
  without pastry at all -- steak, topped by turnip and potato, being
  layered into a pot and baked in the oven, a dish known as
  meat'n'under, or under roast.
  
  "Whatever other people do to it, the Cornish keep their love of
  pasties; and all over the world, where Cornish miners have gone to
  find work, you are likely to find pasties.  In the Upper Peninsula of
  Michigan, for example, other ethnic groups have taken to the pasty,
  and you get Finnish or Italian versions as well as the original
  Cornish kind. They even keep the Cornish habit of marking initials on
  a corner of the crust, so that a half-eaten pasty can be left on a
  school bench, for example, and reclaimed by its owner after a fight
  or a game. And so that each individual in a family can have the
  variation of filling that he or she likes best."
  
  (recipe and quote from THE OBSERVER GUIDE TO BRITISH COOKERY, Jane
  Grigson)
 




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Recipe ID 17684 (Apr 03, 2005)

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