Cornish Pasties

Ingredients

• 4 ozs. rump steak
• 6 ozB. flour
• 1 potato (peeled)
• i small onion (peeled)
• 3 ozs. dripping or butter
• Salt and pepper

Method

1. 1

   Cut up the meat and potato into small pieces, chop the onion, season with pepper and salt, and add a little water.

2. 2

   Mix flour with a pinch of salt; shred the dripping and rub it lightly into the flour; work into a firm paste with cold water, which should be added by degrees.

3. 3

   Turn paste on a floured board, and roll out rather thin.

4. 4

   Cut the paste in rounds, put a spoonful of the meat and potato mixture in the centre, wet the edges, and join neatly together; place on a greased baking tin, and bake in a hot oven for about forty minutes.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 11. The excerpt below is the record exactly as published.

CORNISH PASTIES. 4 ozs. rump steak 6 ozB. flour Salt and pepper 1 potato (peeled) i small onion (peeled) 3 ozs. dripping or butter

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