Cornish Pasties

Ingredients

• a cup of any kind of cold meat or game
• enough highly seasoned gravy or thickened stock to hold together
• a little onion juice
• finely chopped parsley
• a few slices of boiled turnip — if pork, raw apple
• Roll good pie crust out an eighth of an inch thick.

Method

1. 1

   Cut pie crust into rounds, place a spoonful of the meat mixture on one half, wet the edge, fold over, pinch together, brush with milk or beaten egg, and bake on a greased tin for 15-20 minutes.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 41. The excerpt below is the record exactly as published.

CORNISH PASTIES Mix a cup of any kind of cold meat or game, or both, chopped fine, with enough highly seasoned gravy or thick- ened stock to hold together. Add a little onion juice and finely chopped parsley. If mutton is used cut up a few slices of boiled turnip — if pork, raw apple. Roll good pie crust out an eighth of an inch thick.

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