Cornish Pasties

Ingredients

• Half a pound of Buttock Steak or Beef Skirt
• Half a pound of Potatoes
• One Onion
• One pound of Flour
• Six ounces of Dripping
• Salt and Pepper
• One teaspoonful of Baking Pdwder

Method

1. 1

   Cut the meat into small pieces, wash and peel the potatoes and cut them in dice, chop the onion up finely, mix them all together on a plate, with pepper and salt, and two tablespoonfuls of cold water.

2. 2

   Put one pound of flour into a basin, rub the dripping into it, add the baking powder and sufficient water to make it into a stiff paste.

3. 3

   Flour a board and put the paste on it; roll it out about a quarter of an inch thick.

4. 4

   Cut the pastry into pieces six or seven inches square, and place a little of the meat and potato and onion in the centre of each; fold the pastry over the meat.

5. 5

   Place on a baking sheet, brush over with a beaten-up egg, and bake from half to three-quarters of an hour.

6. 6

   This is sufficient to make eight pasties.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 42. The excerpt below is the record exactly as published.

Cornish Pasties. Ingredients. Half a pound of Buttock Steak or Beef Skirt. Half a pound of Potatoes. One Onion. One pound of Flour. Six ounces of Dripping. Salt and Pepper. One tcaspoonful of Baking Pdwder

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