Name: Cornish Pasties
Yield: Makes 6 pasties
Cuisine: United Kingdom
Ingredients: ¾ lb (360 g) frying steak, cut in ¼ inch (0.5 cm) dice, all skin and fat discarded; 2 onions, peeled and very finely chopped; ½ lb (240 g) potatoes, peeled and cut in ½inch (1 cm) dice; A little stock; 2 teaspoons salt; 1 lb (½ kg) flour; 1 stick (120 g) butter; 1 egg, well beaten; ½ cup (120 g) lard; 3 leeks, well washed and chopped very fine; ⅜ cup (60 g) fresh fine white breadcrumbs, seasoned with salt and black pepper; Salt and pepper; ¾ lb (360 g) lamb, from the fillet end of the leg cut in ¼ inch (0.5 cm) dice, all skin and fat discarded; 1 medium turnip, peeled and cut into ¼ inch (0.5 cm) pieces; 4 slices lean bacon, cut in fine strips; 2 tablespoons clotted or double cream; 4 tablespoons milk

Preparation info

Makes
6
pasties

Difficulty
Medium

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

This is a nineteenth-century recipe from a farm near Talland, and makes the most excellent pasties. The pasty was the perfect meal for farmer or fisherman, and many Cornishmen have always been both. Many different raw materials, sweet and savoury, were made up as pasties according to what was available and whether meat could be afforded. On baking day, while the bread was proving, a pasty was made for each member of a family and marked with their initials on one corner. In this way, individ

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of