Cornish Pasties

Ingredients

• Half a pound of lean mutton free from bone
• two potatoes
• a dessert-spoonful of chopped onion
• half a pound of flour
• half a tea-spoonful of baking powder
• 4 ozs. of dripping
• one tea-spoonful of chopped parsley

Method

1. 1

   Cut the meat into very small pieces, mix with the chopped onion, and season with salt and pepper.

2. 2

   Wash and peel the potatoes, cut into small pieces, and mix with the meat, adding a little water to moisten and the chopped parsley.

3. 3

   Put the flour, baking powder, and a pinch of salt into a basin, rub in the dripping, then add enough cold water to make a fairly stiff paste; divide the paste into eight or ten pieces, roll out each piece into a round, lay a spoonful of the mixture on each round, wet the edges, draw the opposite edges together, press together firmly, and crimp them with the finger and thumb.

4. 4

   Make a small hole in the top of each pasty, place them in a well greased paper-bag, fasten the end, and prick the paper here and there with a skewer.

5. 5

   Bake on a grid shelf in a fairly hot oven for about half an hour.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 27. The excerpt below is the record exactly as published.

Cornish Pasties. Have ready the following ingredients : — Half a pound of lean mutton free from bone, two potatoes, a dessert-spoonful of chopped onion, half a pound of flour, half a tea-spoonful of baking powder, 4 ozs. of dripping, one tea-spoonful of chopped parsley

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