Cornish Pasties

Ingredients

• half a pound of buttock steak or beef skirt
• one pound of potatoes
• one small onion
• one pound of flour
• six ounces of dripping
• one teaspoonful of baking powder
• Salt and pepper

Method

1. 1

   Cut meat and potatoes into small pieces.

2. 2

   Chop onion finely.

3. 3

   Mix flour, salt, and baking powder, rub in dripping, and add water to form a stiff paste.

4. 4

   Roll out, cut into squares, fill with meat, potatoes, onion, and season.

5. 5

   Fold, seal, and bake for 30-45 minutes.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 45. The excerpt below is the record exactly as published.

Cornish Pasties. 1 1 5 INGREDIENTS. d. \ lb. of buttock steak or beef skirt I lb. of potatoes 1 onion 1 lb. of flour 6 oz. of dripping Salt and pepper 1 teaspoonful of baking powder .. ) oh ok 3 2 Time required, about one hour. Now we will show you how we make Cornish Pasties. 1. We take half a pound of buttock steak or beef skirt, put it on a board, and cut it up into small pieces. 2. We take half a pound of potatoes, wash and peel them put them on a board, and cut them up into small pieces. 3. We take one small onion, peel it, put it on a board, and chop it up as finely as possible. 4. We put one pound of four into a basin with a little salt, and a teaspoonful of baking powder. 5. We put in six ounces of dripping, and rub it well into the flour with our hands. 6. We now add enough cold water to mix it into a stiff paste. 7. We flour a board and turn the paste on to it. 8. We take a rolling-pin, flour it, and roll the paste out into a thin sheet, about a quarter of an inch in thickness. 9. We cut the paste into pieces about six or seven inches square. 10. We place a little of the meat and potato in the centre of each square, sprinkle over it a little pepper and salt, and a very little of the chopped onion. 11. We fold the paste over the meat, joining it by pressing the edp-es together with our thumb and finger. n6 National Training School for Cookery. 12. We grease a baking tin and put the pasties on it. N.B.— If there be no baking tin we should grease the shelf in the oven to prevent the pasties from sticking. 13. We put the tin into the oven to bake from half an hour to three quarters of an hour. 14. For serving, we put the pasties on a dish. Lessons on Cooking Meat. — Sausage Rolls. 117 SAUSAGE ROLLS. Average cost of " Sausage Rolls 99 (about one dozen) made with cooked or uncooked meat. INGREDIENTS. d. J lb. of cooked or uncooked meat 5 1 lb. flour 2 \ lb. dripping 4 1 teaspoonful baking powder \ Seasoning I £ a shalot V 1 1 small onion i 4 sage leaves / 1 egg 1 1 1 Time reguired half an hour. Now we will show you how to make Sausage Rolls. 1. We take half a pound of meat {cooked or uncooked) y put it on a board, take away all the fat, and mince the meat up as finely as possible. , 2. We take the mince meat, put it in a basin, and season it well with pepper and salt. 3. We take four sage leaves, put them on a board, and chop them up as finely as possible with a knife. 4. We take half a shalot and one small onion, peel them, and chop them up upon the board. 5. We mix the chopped sage, shalot, and onion well into the mince meat with a spoon. 6. We put one pound of flour into a basin. 7. We add to it one teaspoonful of baking powder

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