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From: "Bryan & Jenny" <>
Subject: Re: Cornish Pasty
Date: Wed, 31 Mar 1999 15:10:34 +1200


CORNISH PASTIES

10 oz Short pastry 1 large onion
8 oz steak 1 large potato
2 small kidneys 1 small turnip
seasonings

1. Roll out pastry to 3mm thickness
2. Cut pastry into large rounds (bread & butter plate or bigger)
3. Cut the meat and vegetables into small cubes, season well.
4. Put a spoonful of mixture into each piece of pastry.
5. Moisten the edges of the pastry, bring together across the top and flute
together with the fingers.
6. Gently pull the pastry in opposite directions across the joint.
7. Avoiding the edges brush the pasty with beaten egg or milk.
8. Bake 190°C for 30 – 40 mins.

NB. If using stewing steak half cook the meat and allow to cool before using
in the pasties.

Bryan Ottey & Jenny Day
251A Port Hills Rd, Hillsborough
Christchurch 8002
New Zealand
Phone & Fax 64 3 384 5276

-----Original Message-----
From: Joan <>
To:
<>;
<>
Date: Wednesday, 31 March 1999 01:39
Subject: Cornish Pasty

>My neighbour was asking me if I had a recipe for Cornish Pasty, he said he
>was in a pub near Warrington and had the best Cornish pasty he had ever
had.
>He said it was the first Cornish Pasty he had ever had. I cannot remember
>making them when I lived in the UK but I do remember eating them at a dance
>hall in Leigh. Any recipes out there?
>
>Joan
>
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