win a pasty.

[locutus]

If there is an envelope, crush could just be having a laugh to see who is soooooooooooooo desperate to win a pasty

I don't care if there is an envelope... as long as there is a pasty!

[Brassed off]

Bet there isn't a pasty

 

Wot no pasty?

[kennythecelt]

For those that can't wait and for those that lose. Gans oll an colon vy,

 

 

How to make Cornish Pasty:

 

 

 

 

 

It is a privilege for me to include my Cornish pasty recipe in the Green Chronicle. I was born in Cornwall which is the last county in the Southwest of Great Britain, surrounded on three sides by the sea. It is a wonderful county, steeped in history and legend with breathtaking scenery. Two of its most famous authors are the late Daphne Du Maurier, who wrote the book Rebecca, and Sir Arthur Quiller Couch who wrote under the nom de plume of Q. One of his best known books is entitled Troy Town and is about the sea port of Fowey where they both lived and where I worked for several years. Cornwall was always a comparatively poor county. The main industries were tin mining (now finished), china clay mining, fishing and agriculture; therefore the food had to be nutritious, economical and cheap. The men folk for the most part needed a packed lunch which would travel well, hence the birth of that most delectable savoury the Cornish pasty. I still make my own most weeks, because it is very difficult to buy a shop pasty that would come anywhere near a Cornish person's high standards.

 

 

Cornish Pasty Recipe for 4 Pasties (using a six inch diameter tea plate)

 

 

To help you make the pasties, I have some pictures showing the process I take to make my pasties. Just click on the links (e.g. Picture 1) and the picture should pop-up on the screen.

 

 

 

 

 

 

 

Ingredients for short crust pastry

1lb plain flour

1/2 lb either lard hard margarine or butter or a combination of these

pinch of salt

cold water to mix

(see measure conversions for more information)

 

 

Method

Rub the fat into the flour but not too finely. I sometimes cut the fat into small lumps. Add the salt and then start adding the water gradually until it works together into a ball without being sticky. Put aside in a cool place.

 

 

Ingredients for filling

3/4 lb beef, not stewing beef

raw potato

raw swede (also known as rutabaga or yellow/swedish turnip - see wikipedia)

small onion

salt and pepper

a walnut sized piece of butter

 

 

Method

Cut the steak into small pieces but do not mince. Slice potato and swede into thin, small pieces about half an inch across. Chop onion finely. Dust the work surface with flour. Roll out the pastry to about 1/4 inch thickness. Using a small plate cut out circles (Picture 1 & Picture 2). Moisten the edge with milk or water (Picture 3) and support half of the pastry nearest to you over the rolling pin (Picture 4). On the other half, put a small layer of prepared vegetables then a layer of beef (Picture 5 & Picture 6). Repeat this once but be careful not to have too much filling which would cause the pastry to burst during the cooking process (Picture 7). Sprinkle sparingly with salt and pepper then add a small bit of the butter (Picture 8 & Picture 9). Sprinkle a dusting of flour over the filling (this helps to make the gravy). Fold the other half of pastry which has been resting on the rolling pin over the filling and squeeze the half circle edges firmly together (Picture 10 & Picture 11). Starting at the right side whilst supporting the left side with other hand, using first finger and thumb turn the edge over to form a crimp (Picture 12 & Picture 13). Repeat this process all along the edge (Picture 14). This will come with practice but you must get a good seal. Brush pasty with beaten egg wash to help with browning process and put a small one inch cut in the centre of the top to allow steam to escape (Picture 15, Picture 16 & Picture 17). Bake in a hot oven 220 degrees centigrade for about 20 minutes then reduce temperature to 160 degrees centigrade for a further 40 minutes. Smaller pasties need less time. If they are browning too quickly cover loosely with greased paper.

 

I hope this recipe helps you create wonderful Cornish Pasties. I am delighted to say that we now have a Forum on The Green Chronicle and part of it is dedicated to the Cornish Pasty and all things Cornish. I would love to hear your stories and questions and see any pictures that you have.

 

Gans oll an colon vy,

 

Edited August 25, 2008 by kennythecelt
2nd sentence added in Cornish- whatever it means.

[kennythecelt]

Take it I'm leading the field just now!

[locutus]

Hmmm... how do I get my name to the last one that posts? A subtle picture to bump me to the top and put everyone else of their food...

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[jowalshy]

ewwwwwwwwwwwwww

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pssst - Crusher I think you are brill here is a little something for you ;)

 

[kennythecelt]

Nice try guys but I'm still here!!

[jowalshy]

same here kenny

[**Tilly**]

lol you pair of big kids :grin: :lol:

[jowalshy]

Moi???????

[kennythecelt]

Hi Jo

[kennythecelt]

I am just popping to the loo, will you all be here when I get back?

[**Tilly**]

I am just popping to the loo, will you all be here when I get back?

 

 

ooooh Kenny TMI :grin:

[sea-sidelady]

thats right folks.

 

win a pasty.

 

I will lock this thread on a specified time and day that I have written down and put in an envelope.

 

 

and yes, I'll throw in a bottle of rattler!

 

Oooh anything else you want to throw in??

[jowalshy]

I have some stick insects

[Brassed off]

You creeps

 

Hmmmmmm........pasty - I can smell it from here

[HSBCrusher]

well, not THROW in as rattler comes in a glass bottle... that could be problematic to say the least.

[kennythecelt]

I am just popping to the loo, will you all be here when I get back?

 

Ah. Just out of the loo. Been a while, but some of you still here!

[HSBCrusher]

Ah. Just out of the loo. Been a while, but some of you still here!

waaaayyyyy far too much info there Kenny

[kennythecelt]

Ssshh Bo, why don't we adopt a shift rota and we can share the proceeds, bit like Goldenballs, if you've ever seen it?

[kennythecelt]

waaaayyyyy far too much info there Kenny

 

OOPPSSS! Sorry Crush, my friend and closest colleague!

 

Put your feet up!

 

OOOPPPPSSSS! Sorry again, keep forgetting.

[HSBCrusher]

Pssst - Crusher I think you are brill here is a little something for you ;)

 

 

:lol::lol:

[kennythecelt]

I can smell it! I can taste it.

Listen Crush, perhaps we could come to some arrangement, please.

Oil perhaps??

[kennythecelt]

:lol::lol:

 

You don't need money, that much I know from research, OK BBC.

 

However, you like information, all Daleks do.

 

I know what you don't know!

[HSBCrusher]

oil?

 

you don't put oil in a pasty... well I suppose those "G" people probably do.