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Monday, 23 September 2013

How to make Cornish Pasties - moy lover!

When I went to Truro this Summer - I bought a couple of modern paintings by Cornish artist Chris Billington. Having Cornish blood in his family for centuries, the method of making Cornish Pasties has been handed down from generation to generation. This was the staple lunch for men working in the tin mines, because it was a portable meal-in-one.
Chris regularly makes them and so I got the recipe. The beef to use is "skirt" which I couldn't get from Waitrose (think this comes from proper butchers). I used Aberdeen Angus rump instead.

So you need: (for 4 adults)

1lb of skirt of beef - cut into half inch chunks (rump steak is fine too)
1 very small onion - chopped
1lb swede - chopped (crucial)
1lb potato - cut into half inch cubes
salt and WHITE pepper (has to be white, as stronger flavour than black)

1.5lbs All-butter short pastry - I used a whole pack of Waitrose all-butter short pastry (please don't get horrid pastry with margarine or transfats - which are types of plastic). Or if you are able and have time, make it in your food mixer. Waitrose is the best of the supermarket brands I think.

Sometimes Chris adds a modern twist - stilton cheese crumbled into the mix. Jolly good too.

Mix all the ingredients in a bowl and season well.

Roll out the pastry and cut 4 large circles out.

Divide the meat mixture into 4 and put them onto the individual circles.

Brush edges with water and fold up and close (crimp). Now the crimping is important or they will break open when cooking. Make sure they are sealed. Put on a floured baking tray.

Put in a moderate oven - the baking oven of the Aga is about right. Or 400F, Gas mark 6, for about 45 minutes.

There you go me handsome - enjoy!




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