My Cornish great granny (born 1870) made them with home made short pastry, diced meat such as rump steak or even gravy beef(leftover roast mutton was fine), and slices of raw potato. If using leftover roast, put a teaspoon of cold gravy on top before sealing the pastry, to keep it moist. Season with salt and pepper and a very little finely sliced onion or leek. Original recipes had turnip but she was not keen on it. Pile up the filling on a circle of pastry, then make the pinched frill across the top and put a couple of small slashes in the top to let out steam. Half an hour in a hot oven should see them right. Gran used to say "One piece of meat to a hundred pieces of tater" but that was not to be taken literally - more of a guide that the potato should predominate. Meat was expensive!
nfh1,
Feb 3, 1:26am
Yummy Cornish Pasties - link for you here -
http://www.cornishlight.co. uk/cornish-pasty.htm
frog80,
Jul 28, 12:10am
Thanks Heaps.
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