Pasty

From Donna Michels. There are endless variations of pasty recipes. This is one. It was in an email, a forwarded conversation from people of Cornish ancestry.

Date: Thu, 22 Dec 2005 01:14:33 +0000

Hi Paul,


Sorry I missed your call.  Hope you have enjoyed your new setting and that the holidays will be happy for you.

Now, as to this pasty recipe.  I use my mother's for the crust but following it is a bit of a challenge.  The original recipe went like this:  less than a half a pound of lard, 3 to 3 and 1/2 cups of flour, a palm of salt, and enough water so that it feels right.

Translation:  about 1/3 of a Cup of lard (be a bit generous).  Cut that into 3 to 3 and 1/2 cups of flour.  Add 1 teaspoon of salt.  Add about 3/4 C. water.  This makes enough crust for about 5 large pasties.  Roll each crust out on a floured rolling board

For each pasty, you need 1/4 to 1/3 cup of beef.  You can use round steak or anything better.  I often use sirloin.  Cut it into pieces that are about half the size of stew meat.

My guess is that you use 2 medium sized potatoes for three pasties and a large onion for four or five.  I have no really good description of the size of rutabaga.

Slice the potatoes and rutabaga (about the size of American fries). Layer the potatoes, then rutabaga, then meat, and then onion.  Use salt and pepper to taste.  Repeat layers.  Add about a teaspoon of butter or oleo, cut in two or three pieces.

I usually crimp the crust on the side but that's a matter of preference.  With a paring knife, poke air holes in the top of the crust.  Place on a baking sheet.  (You can cheat and seal the crust with water if you want to).

Put the baking sheet into the over at 375 degrees for about 15 minutes.  Reduce the heat to 350 and bake for another 45 minutes.

Hope it works well.  Let me know how they turn out.

Jean Ellis

Inviting all the Cornish Cousins to attend the 14th Gathering, Far from 'Ome", July 25-29, 2007