Cornish Pasties
Cornish Pasties
Originally from Wales, Scotl& & Engl&, these pasties were popular with the miners in the copper mining regions of Arizona
3 cups flour
1/2 tsp salt
1 cup lard
1/3 cup water (approximately)
4 medium potatoes, pared
2 medium onions, sliced
1 lb beef round (no fat or gristle)
Butter, salt & pepper
Make pastry from flour, salt, lard & cold water, being careful not to make it too moist
It should hold together well enough to leave the sides of the bowl as mixed
Divide into four sections
Roll each out as for pie, 3 inch thick, keeping as round as possible
Place on one-half a circle a layer of thinly-sliced potatoes & onions
Cover with beef, cut in medium pieces
Top with butter, salt & pepper to taste
If desired, sprinkle with fresh chopped parsley
Fold unfilled half of crust over filling & seal by pinching with fingers or pressing tines of fork to make a half-moon
Cut a small hole in the center of each
Bake about 30 min at 400 deg F
Leave a Comment