Traditional Cornish Pasty
Aunt Patsy, Uncle Bob, Aunt Lynn, Grandpa Bartlett, me, dad, Debbie, Uncle Herb, Kathy and Grandma. (1994)
Lucille "Teddy" Bartlett
(filling)
1 pound sirloin steak tip
3 raw potatoes, cut fine
3 green onions, cut fine
Salt and pepper to taste
(pastry)
4 cups flour
1 cup lard (or shortening)
2 Tablespoons butter
2 teaspoons salt
Pinch of baking powder
1 1/2 cups of water
1/2 cup of water
1 egg
1 Tablespoon cream
Cut steak in small cubes, add vegetables and seasonings. Mix well.
Cut shortening into flour and add enough cold water (about 1 1/2 cups) to make a stiff dough. Roll out about 1/8-inch thick and cut 6 circles about 6 inches in diameter. Into the center of each circle put a mound of filling ingredients. Add a slice of butter on top of mound. Use the 1/2 cup of water to moisten around the edge of the paste and press halves together at the edges with a fork. Brush each with a mixture of 1 egg and 1 tablespoon cream beaten together. Make a hole in each to let the steam escape. Bake at 425° for 1 hour (check at 45 minutes.)
(filling)
1 pound sirloin steak tip
3 raw potatoes, cut fine
3 green onions, cut fine
Salt and pepper to taste
(pastry)
4 cups flour
1 cup lard (or shortening)
2 Tablespoons butter
2 teaspoons salt
Pinch of baking powder
1 1/2 cups of water
1/2 cup of water
1 egg
1 Tablespoon cream
Cut steak in small cubes, add vegetables and seasonings. Mix well.
Cut shortening into flour and add enough cold water (about 1 1/2 cups) to make a stiff dough. Roll out about 1/8-inch thick and cut 6 circles about 6 inches in diameter. Into the center of each circle put a mound of filling ingredients. Add a slice of butter on top of mound. Use the 1/2 cup of water to moisten around the edge of the paste and press halves together at the edges with a fork. Brush each with a mixture of 1 egg and 1 tablespoon cream beaten together. Make a hole in each to let the steam escape. Bake at 425° for 1 hour (check at 45 minutes.)