• National Pasty Week - 5

    From Dave Drum@1:18/200 to All on Tue Feb 27 17:30:49 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cornish Pasty > Mutton
    Categories: Lamb/mutton, Pies, Vegetables, Pastry
    Yield: 1 Pasty

    1 lb Lean trimmed mutton
    3 lg Potatoes; chopped
    2 md Onions; chopped
    2 md Carrots; chopped
    1 pn Parsley; chopped
    1 pn Fresh herbs; chopped
    Salt & pepper
    1 lb Shortcrust pastry

    Make the pastry and chill for about and hour before
    using.

    Chop up the meat finely, mix in the chopped vegetables
    with the meat and herbs, seasoning well.

    Roll out pastry to a large round. Place meat & vegetable
    mixture in the center. Bring over one side of the pastry
    to form a half moon.

    Crimp edges and glaze with milk. Bake in a moderately
    hot oven for 1 hour.

    Filling for a Cornish pasty should always be raw.

    This Cornish pasty can be made as one large one or
    several small ones. In Cornwall, they were eaten by the
    tin and copper miners at "Crib" time.

    Helen Smith-Twiddy
    Celtic Cookbook
    Y Lolffa Cyf.
    Talybont, Wales, 1979
    ISBN: 0 904864 50 2

    MM Format by John Hartman Indianapolis, IN

    Uncle Dirty Dave's Archives

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