Cornish pasty ii (variations)
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Cornish pasty ii (variations)
  Cornish    British  
Last updated 6/12/2012 12:55:43 AM. Recipe ID 17685. Report a problem with this recipe.
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      Title: Cornish pasty ii (variations)
 Categories: Cornish, British, Meats, Pastry
      Yield: 8 Servings
  The below are from CORNISH RECIPES, ANCIENT AND MODERN, a pamphlet
  cookbook issued by the Cornwall Federation of Women's Institutes.
  (The copy I have is dated 1959:  the first edition was published in
  April 1929: this edition is the 20th.)
  Always use fresh steak, potatoes cut small, salt and pepper, flavored
  with onion.
  Use fleshy part of rabbit cut the same as meat, fairly small.
  Turnips and potatoes, sometimes all turnip with a lump of butter or
   Or far bacon may be used.
  Allow one to two mackerel to each pasty, and clean and boil them in
  the usual way.  Then remove skin and bones, and lay on pastry:  fill
  up with washed parsley, and add pepper and salt.
  Prepare pastry as for ordinary pasty.  Well wash equal quantities of
  parsley, bits [an unidentifiable local herb found only in North
  Cornwall], shallots, half quantity spinach, prepare some slices of
  bacon cut into small pieces and an egg well beaten.  Pour boiling
  water over the parsley, bits and spinach that have been cut into
  small portions, and let stand for half an hour, well squeeze all
  moisture out. Put on pastry with the shallots cut finely and the
  bacon, pinch up the edges of pasty allowing a small portion left open
  for the egg to be added, finish pinching and bake.
  [A variant on another famous Cornish dish, "Stargazy Pie", in which
  the fish heads look out at you from under the pie crust, around the
  edges of the pie.]
  "Mawther used to get a herring, clean 'un, and put same stuffin' as
  what yow do have in mabiers (chicken);  sew 'un up with niddle and
  cotton, put 'en in some daugh made of suet and flour;  pinch the
  daugh up in the middle and lave the heid sticking out one end, and
  tail t'other. They was some nice pasties, too, cooked in a fringle
  fire with crock and brandis and old furzy tobs."
  Other variants also mentioned (essentially, just cut the ingredients
  up and put them in the pasty):  apple with cinnamon and brown sugar
  (and sometimes blackberries as well):  broccoli;  chicken;  dates;
  jam; pork; rice; parsley and lamb.
  The cookbook also notes:  "It is said that the Devil has never
  crossed the Tamar into Cornwall, on account of the well-known habit
  of Cornishwomen of putting everything they met into a pasty, and he
  was not sufficiently courageous to risk such a fate."  And they quote
  the well-known poem which describes the basic pasty structure:
  "Pastry rolled out like a plate, Piled with 'turmut, tates, and mate',
  Doubled up and baked like fate, That's a 'Cornish Pasty'."

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Recipe ID 17685 (Apr 03, 2005)

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