Cornish Pasties

Ingredients

• Three-quarters of a pound of cold beefsteak
• one-half pound of raw potatoes
• one Spanish onion
• one teaspoonful of pepper
• one teaspoonful of salt
• one pound of flour
• four ounces of beef suet
• one teaspoonful of baking-powder
• one-half pint of cold water

Method

1. 1

   Boil potatoes, cut into small pieces, and mix with onion and steak.

2. 2

   Season and toss.

3. 3

   Chop suet finely, mix with flour, baking powder, and salt, and make a dough with cold water.

4. 4

   Roll out, fill with meat mixture, pinch edges, brush with egg or milk, and bake for 45 minutes.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 27. The excerpt below is the record exactly as published.

Cornish pasties. ^g Notes. — It should be remembered that all highly seasoned dishes, particularly those in which pepper predominates, should be served very hot. When cold tomatoes are not in the larder, either fresh or canned ones may be prepared for the above use. Corned-beef Hash. — One pound of chopped corned-beef, three-quarters of a pound of boiled potatoes, two ounces of butter, one gill of stock, one teaspoonful of pepper, one-half teaspoonful of salt, one Spanish onion. Before chopping the meat, trim away and remove all the skin and grizzle, that all substances likely to present hard lumps may be taken out. Chop then the potatoes, taking care that they do not become too fine or a mashed paste, and mix them together with the meat in the chopping bowl. Chop the onion then finely and brown it, to a pale brown in the butter. When brown, add to it the stock, and, when this is hot, the chopped corned-beef and pota- toes, season all with the pepper and salt, and stir over the fire until very hot. Serve this hash banked up in a hot vegetable dish with a piece of butter let into a hole made by the print of a spoon bowl in the top. Notes. — Cold roast beef may also be used in this way, and pieces of cold beef stealc as well, and a delicious, juicy bash can be made after this method for those who enjoy rare meats by substituting raw steak, minced for the cold cooked meats. Potatoes are best for this use that are a little underdone as when hard they mince without mashing and so retain their character. Cornish Pasties.— Three-quarters of a pound of cold beefsteak, one-half pound of raw potatoes, one Span- ish onion, one teaspoonful of pepper, one teaspoonful of salt, one pound of flour, four ounces of beef suet, one tea- spoonful of baking-powder, one-half pint of cold water

Cook this with the app: pantry check, scaling, and the assistant.