Cornish Pasties

Ingredients

• j lb. buttock steak
• 3 lb. parboiled potatoes
• 1 small onion
• Salt and pepper
• Short paste — half quantity (receipt page 27)

Method

1. 1

   Peel and boil the onion until tender, and chop it finely.

2. 2

   Chop the meat and potatoes into small pieces.

3. 3

   Roll the paste out about 0.5 inch thick, and cut it into rounds.

4. 4

   Put a little of the meat, onion and potato on each round and sprinkle with salt and pepper.

5. 5

   Wet the edges of the paste, press them together, making a frill on the top, and just insert a knife beneath the frill for the steam to escape.

6. 6

   Bake on a greased tin in a hot oven about half an hour.

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 23. The excerpt below is the record exactly as published.

CORNISH PASTIES. Ingredients : — j lb. buttock steak. 3 lb. parboiled potatoes. 1 small onion. 1 ' Salt and pepper. Short paste — half quantity (receipt page 27)

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