Aunt Ellen's Cornish Pasties Recipe


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Aunt Ellen's Cornish Pasties Recipe from the Recipes 4U Cookbook

 

Aunt Ellen's Cornish Pasties Recipe

Recipe Ingredients

1 recipe

Recipe Preparation

AUNT ELLEN NOTT'S CORNISH PASTY RECIPE Aunt Ellen was born in 1851
and was 85 years old when she taught me [Mabel Weller] (in Cornwall
1938) to make pasties. I like to think that she had been taught by
her mother. The ingredients are simple: pie crust, cubed round steak,
onions and potatoes, salt and pepper. Turnip or leeks can be used for
a change of flavour. All ingredients are raw. Roll out pie crust and
cut into rounds or ovals about the size of a butter plate. On one
half of the pie crust arrange, in this order, a few slices of potato,
a layer of onion, a pile of steak and the salt and pepper. Moisten
the edge of the crust around the filling, and fold the bare crust
over. Seal the edge very well or the onion juices will run out and
make the pasty stick to the baking dish. Cut two vents in the top.
Bake at 400 F for about an hour. Modern pasties seem to be made with
leftovers: ground up cooked meat and left over assorted vegetables
mixed together in a pastry which is joined in a thick roll at the
top. This was reported by recent visitors to the U.K.

from: Mabel Weller

 

 

Servings: 1

 

 

 

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This Aunt Ellen's Cornish Pasties Recipe is one of our Poultry Recipes, which came to us from submissions from site visitors and `free to use` sources. It goes without saying that, with in excess of 50,000 recipes in our cookbook it is impossible to try out every single one, so please take care, and double check everything and use common sense. If you spot any thing that looks wrong, let us know.


 

Aunt Ellen's Cornish Pasties Recipe

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