B
Beryl M
Guest
Cornish Pasty Pie
I find Cornish Pasties – although the traditional filling of steak potatoes and turnip is so delicious I now make one big pie using this filling – which is a lot quicker than making individual pasties
For the Pastry
1 cup of flour
6 oz of lard
Salt and freshly ground pepper
Col water to mix
For the Filling
1 1/2 lbs chuck steak
1 large onion finely chopped
1 level teaspoon of dried mixed herbs
1 medium large Potato
1 medium large turnip
1 tablespoon of water
Salt and freshly ground pepper
1 egg for glaze
Preheat oven 400F Well grease a 10 inch pie plate Make the pastry and pop it into a plastic bag for 15 minutes. Meanwhile slice the meat into very thin strips. Place the meat in a mixing bowl then peel potatoes and turnip - slice as thin as possible and mix together.
Roll out half the pastry about ½ inch thick large enough to cover the bottom of the pie plate- Fill with mixed ingredient salt and pepper as you go – finally sprinkle with one tablespoon of water. .
Roll out the other half of pastry dampening the edges the edges all round and fit over the top of the pie. Seal the edges. Make a steam hole in the centre Brush the surface with beaten egg. Turn the heat down to 350 F bake on the centre shelf for 1/2 hours
This recipe is from my cook book
Last edited by a moderator:
