Cornish Pasties

Ingredients

• 3 lb. short crust pastry
• 1 small piece of turnip
• 4 ozs. raw beef steak or 2 teaspoonsful water. mutton.
• I potato.
• 1 small onion.
• Seasoning.

Method

1. 1

   Cut the meat and vegetables into dice, mix them together, season well and add the water.

2. 2

   Roll out the pastry and cut into four large rounds.

3. 3

   Place some of the mixture on each piece of pastry.

4. 4

   Brush round the edges with beaten egg.

5. 5

   Fold the edges together on the top to make a frill of them.

6. 6

   Glaze with egg and bake.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 10. The excerpt below is the record exactly as published.

Cornish Pasties Number 6. Time 30 minutes. Shelves 3rd and 5th. 3 lb. short crust pastry. 1 small piece of turnip. 4 ozs. raw beef steak or 2 teaspoonsful water. mutton. I eee. I potato. Seasoning. 1 small onion.

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