Ask and ye shall receive!
For 6 good sized pasties:
12 oz shortcrust pastry (ideally made with lard as that makes a nice
strong dough, but butter and/or margarine, or a mix of all 3 will work
depending on your dietary requirements).
beef (about 6 - 9 oz will do)
fresh parsley (the curly kind)
1 egg beaten lightly.
Make the pastry, let it rest in the fridge while you dice the
ingredients very small (1/4" dice) You don't need a huge amount --
probably about 3oz filling per pasty max.
Roll out the pastry and cut into circles. I use a saucer as a
template. You can do all the pastry, then all the filling, or you can
do it one at a time.
Make a pile of filling down the center of each pasty, leaving about
1/2 - 3/4" at the ends. Brush the edge of the pasty with the beaten
egg and fold up so the seam runs down the center of the pasty.
Cut a slit on each side for steam to escape. You can cut people's
initials, prick them with a fork, be creative. Just don't make a huge
hole in them.
Bake at 425F for 10 minutes, turn down the oven to 350F and continue
to cook for another 30 minutes or so
Don't roll the pastry too thin -- it needs to support a fairly heavy
filling. But by the same token, don't over-fill them.
For those infidels like my dear son, who don't eat onion, you can make
a steak and cheese version (with or without potato). That needs more
meat than the meat and veggie version. A good sharp cheddar, grated
fine works well. You can use other meat and veggies, but not in my
Dessert pasties with sliced fruit are good, as are mince pie pasties.
Pictures here: http://pics.livejournal.com/hugh_mannity/gallery/00012830?page=1
2009/1/5 Megan Shogren <brockenspectre@...
> I would love to try making Cornish pasties- could you recommend a good (and
> ideally, easy- I'm not an experienced cook) recipe?
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