Cornish Pasties

Ingredients

• One pound of Flour
• Half a pound of Lard or Dripping
• Half a pound of Beef Steak
• Half a pound of Potatoes
• One small Onion
• Salt and Pepper

Method

1. 1

   Cut the meat up into very small pieces.

2. 2

   Wash, peel and cut up the potatoes.

3. 3

   Skin, shoe and chop the onion finely.

4. 4

   Mix the meat, potatoes, onion and seasoning in a basin.

5. 5

   Rub the dripping or lard into the flour, and add a pinch of salt.

6. 6

   Add sufficient cold water to make a stiff paste.

7. 7

   Roll out into a thin sheet on a floured board.

8. 8

   Cut into rounds, about six inches across, and place a large spoonful of the meat and potato mixture in each.

9. 9

   Damp the edges with a little water.

10. 10

    Join at the top, forming a frilled edge with the fingers.

11. 11

    Brush each with a little egg or milk, and bake in a hot oven for half an hour.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 17. The excerpt below is the record exactly as published.

CORNISH PASTIES Ingredients : One pound of Flour Half a pound of Lard or Dripping Half a pound of Beef Steak Half a pound of Potatoes One small Onion Salt and Pepper

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