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
Sauce For Chiles Rellenos Recipe
Sauce for Chiles Rellenos
Serve this over chiles rellenos
2 tablespoons oil
1 tablespoon flour
1/4 cup chopped onion
Salt
Pepper
1 (15 oz) can tomato sauce
1 bay leaf
1/2 cup tomato juice
1 garlic clove, mashed
Heat oil in a saucepan & brown flour in it lightly
Add onion, salt & pepper & stir for 1 min
Add tomato sauce, bay leaf & tomato juice
Cook until sauce thickens
Remove bay leaf
Adobo
Adobo
4 large ancho chiles
1/8 tsp cumin seeds
1/8 tsp Mexican oregano
1/8 tsp thyme
1 tbsp salt
2 cloves garlic, peeled
1/2 cup mild white vinegar
Toast the chiles lightly, turning them from time to time so they do not burn
Slit them open & remove the seeds & veins
Put the chiles into a bowl & cover them with hot water
Let them soak for about 20 min, then remove them with a slotted spoon to a blender container
Add remaining ingredients & blend into a fairly smooth paste
Do not over-blend
To use, coat both sides of meat with Adobo
Cover & refrigerate overnight
Heat oil & fry meat very slowly on both sides, about 20 min, depending on the thickness of the meat
When meat has cooked through, raise the heat & brown it quickly
Garnish with sliced scallions