WOTSIT ON WEST
THE CORNISH PASTY
The Cornish Pasty was a convenient way, in the days before canteens or fast food restaurants, to provide refreshment at work. Workmen, and miners in particular, often took a pasty to work every day as it provided a complete and easily portable meal.
Pasties were made with a firm pastry in order that they could be eaten, wrapped in a paper bag, held in the hand. The filling usually was of meat and root vegetables though fruit, such as apple, was sometimes used. Some pasties were made with one end filled with meat and vegetables and the other end with fruit, thus providing both a main course and a sweet.
For the Pastry
- 8 ozs plain flour
- 3.5 ozs lard or vegetable fat
- good pinch of salt
For the Filling
- 1lb chuck steak or skirt of beef
- 2 or 3 large potatoes
- onion
- turnip or swede
- salt and pepper
Add the salt to the flour and rub in the fat. Mix to a pliable consistency with water and leave to rest in a cool place for 30 minutes.
Cut the meat into small pieces. Peel and finely slice the potatoes and turnip. Peel and chop the onion.
Take half the pastry and roll into a round the size of a medium plate.
Make a mound of half the meat and vegetable in the centre of the pastry. Season generously with salt and pepper.
Dampen round the edge of the pastry, fold over pinching the edges together to form a seal and crimp along the edge.
Put on a baking tray and brush the top with milk; slit a hole in the top to let the steam out. Make a second pasty in the same way.
Bake in a hot oven (200C, Gas Mark 6) for 30 minutes, reduce the heat (190C,Gas Mark 5) and bake for another 30 minutes.