Cornish Pasties

Ingredients

• 1 lb. cooked meat
• 2 or 3 cooked potatoes
• 1 cooked onion
• Pepper
• salt
• 2 table-sps. stock or gravy
• 1 dessert-sp. ketchup
• Dripping crust

Method

1. 1

   Cut the meat into small pieces, removing skin and fat.

2. 2

   Chop the potato and onion, mix with meat, season with pepper, salt, and ketchup, and moisten with stock or gravy.

3. 3

   Make dripping crust, roll it out thinly, stamp out rounds, wet edges, fill with meat mixture, press edges together, and flute.

4. 4

   Place on greased tin, brush with milk, and bake until browned.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 561. The excerpt below is the record exactly as published.

Cornish Pasties | lb. cooked meat. 2 or 3 cooked potatoes. 1 cooked onion. Pepper, salt. 2 table-sps. stock or gravy. 1 dessert-sp. ketchup. Dripping crust

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