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One word, ‘pasty’.

Ansom!

Happy St Piran’s Day folks! (…and happy engagement day Mrs R.)

Loe Bar – Porthleven, St Piran’s Day 2003.

I’ve posted before about pasty withdrawal, and even carrots! But, no more nonsense, I’m a Cornishman and I was brought up on these things, here’s a recipe:

Six Homemade Pasties – ingredients

  • ~500g*, (6 x~80g) cubed beef  
  • pastry; OK, we could make it, but two packs of shortcrust ready-made pastry’s easier. (A 500g block makes three)
  • 3-4 potatoes*
  • 2-3 onions*
  • 1 swede* (which the Cornish call turnips)
  • pepper and salt

*Six handfuls

How to make ‘um:

I have found a 500g block of pastry will do three medium pasties. Cut a block into three, screw the slice up, and roll it out to a circle. Then put on:

  • A handful of diced potato,
  • A handful of chopped onion,
  • A handful of diced swede,
  • A handful of cubed beef (1cm sqs) ~80g,
  • Shake a pinch of salt,
  • Shake a good dash of pepper – a good pasty needs pepper!
  • Egg-wash around the edge.

Fold the top edge forward to the bottom edge and crimp.

Make the other one. One is never enough!

In a greased baking tin, egg-wash (or milk, or egg & milk) the top of thre pasties.

Cook on high 200° for an hour.

If it’s burning (cover with tinfoil).

Ansom!

Again, happy St. Piran’s Day! There’s more pasty stuff here: ‘pasty

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