CRAZYCOOKER
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MOTHER PEARCE'S CORNISH PASTY
A Cornish Pasty is a turnover-like pocket filled with meat and vegetables that was a traditional lunch prepared by the wives of miners as a substantial take-along meal that could be prepared in advance.
2 1/2 cups flour
1 tsp. salt
scant 1/2 cup lard
1 cup ground suet (heap a bit)
Combine flour, salt, shortening (lard was used in the original recipe but it may be replaced by non-hydrogenated shortening, if desired). Cut shortening into flour mixture until mixture resembles small peas. Stir in ice water 1 tablespoon at a time until the dough is somewhat more moist than for a regular pie crust dough.
Roll out on a floured work surface to about 1/4-inch thickness or thick enough so that the filling won't bread through the crust. Dough may be chilled from 30 minutes to overnight.
Filling:
Slice the following ingredients and place in layers on dough center.
1 rutabaga, sliced
1 large potato, sliced
1 medium onion, sliced
1/2 lb. cubed round steak
1/4-1/2 lb. cubed lean pork
salt and pepper, to taste
Take opposite sides of pasty and fold into center, crimping across top. One pasty should fill a large dinner plate.
Bake for 1 hour at 350°F on an ungreased cookie or baking sheet.
Makes about 4 medium sized pastys.
A Cornish Pasty is a turnover-like pocket filled with meat and vegetables that was a traditional lunch prepared by the wives of miners as a substantial take-along meal that could be prepared in advance.
2 1/2 cups flour
1 tsp. salt
scant 1/2 cup lard
1 cup ground suet (heap a bit)
Combine flour, salt, shortening (lard was used in the original recipe but it may be replaced by non-hydrogenated shortening, if desired). Cut shortening into flour mixture until mixture resembles small peas. Stir in ice water 1 tablespoon at a time until the dough is somewhat more moist than for a regular pie crust dough.
Roll out on a floured work surface to about 1/4-inch thickness or thick enough so that the filling won't bread through the crust. Dough may be chilled from 30 minutes to overnight.
Filling:
Slice the following ingredients and place in layers on dough center.
1 rutabaga, sliced
1 large potato, sliced
1 medium onion, sliced
1/2 lb. cubed round steak
1/4-1/2 lb. cubed lean pork
salt and pepper, to taste
Take opposite sides of pasty and fold into center, crimping across top. One pasty should fill a large dinner plate.
Bake for 1 hour at 350°F on an ungreased cookie or baking sheet.
Makes about 4 medium sized pastys.