English pasties recipe eaten for lunch in cornwall, england?

Question

Saw on the travel channel by Samantha brown

Answer 1

Shortcrust Pastry

225 gm plain flour

115 gm fat (mixture of lard & butter)

pinch of salt

  

The Filling

225 gm steak cut into small cubes

2 or 3 large potatoes

piece of turnip or swede

onion, peeled and chopped

salt and pepper

The Method

1. Sift the flour with the salt, rub in the fat and mix to a pliable consistency with some water, leave to rest for half an hour.

  

2. Roll out half the pastry into a round about 5mm thick (quarter of an inch)

  

3. Peel and slice the potatoes thinly onto the centre of round to form a base for the rest of the filling

  

4. Slice the turnip thinly over the potato, then spread the beef on top.

  

5. Add a little onion, season with salt and pepper

  

6. Dampen the edge of the circle of pastry with water to help seal it, bring together the edges make a parcel with the filling in the centre.

  

7. There should be a neat pastry parcel. If you do get any holes, then patch them with a little extra pastry. You can make the pastry neater by crimping the edges. Fold over the edge to make it slightly thicker, then squeeze tightly every 2 cms to make a neat pattern along the edge.

  

8 Put the pastry on a piece of buttered paper, make a small slit on the top to let the steam brush the top with a little milk, and put it on a greased baking tray.

  

9. Bake in a pre-heated oven at 200C (gas mark 6) for 30 minutes, reduce the heat to 190C (gas mark 5) and cook for another 30 minutes.

Answer 2

Do you mean cornish pasties?

Answer 3

I don't eat "pasties".

Answer 4

pasties have lots of variations, but the staple ingredients would include potato, carrot and onion in a pasrty case.

the cornish pasty originated as a handy lunch for the tin miners and actually included savoury and sweet,sort of half and half in a pastry case, so they may have had potato, carrot, meat and onion as a filling in one half and perhaps jam in the other half