But I looked in the 1950 New Zealand Women's Institute Cookery Book and discovered this - for what it's worth:
Cornish Pastie (As made in Cornwall during the 1914-1918 War) 1 & 1/2 lbs of flour 3/4 lb dripping or lard 1 & 1/2 teaspoons baking powder 1/2 teaspoon salt Cold water to mix
The filling: 12ozs potatoes 8 ozs meat (raw) 2 ozs onion 2 ozs turnip salt & pepper Cut all up finely and mix with 2 Tablespoons water. Roll out pastry and cut in rounds the size of a saucer, or make one large pastie. Brush over with egg and bake in good oven 3/4 of an hour.
Sounds authentic ;)
fisher,
Aug 3, 12:25pm
ta muchly:}
289capri,
Aug 3, 9:50pm
Mmmm, thats the one my Granny used to make. She also said that the meat has to be the top layer, so the juices dripped down through the veges, and lots of pepper.
elliehen,
Aug 3, 10:48pm
I remember my Gran used to use "skirt steak" for pies and pasties. I don'tknow if that cut of beef exists today? ?
daleaway,
Aug 4, 3:24am
My Cornish granny used a recipe similar to that, but she left out the turnip (personal preference). She used more potato than meat, and sometimes used leftover roast meat chopped into small cubes. Instead of water, a tablespoon of cold gravy went over the top before you sealed the pastry, to keep it moist.
You can use stewing steak for skirt steak, but it should be cut small for pasties as it can be a tough cut.
slaintewesties,
Aug 4, 8:33am
yum I was brought up with these and we called them "tittie oogies"
socram,
Aug 4, 8:44am
I thought it was "tiddy oggies"... Regional variations?
Google:
"The virtual linguist: Tiddy oggy22 Apr 2009 ... I've been editing a reference book on food lately, and there are masses of interesting words in it. One is tiddy oggy, or Cornish pasty. "
That recipe certainly looks authentic. 50% fat to flour and dripping or lard. Don't even think about using marg or a low fat (yeuk) alternative.
fisher,
Aug 4, 9:50am
Actually I remember Rick Stein on his trips around UK visited Cornwall and sampled and made the real "thang"... Must look up his Food Heroes cook book to see if the recipe is in there. .
nauru,
Aug 4, 11:20pm
This is the way I always make them too. I find mincing the meat is better than cubes. I sometimes use left over corned beef, masshed potato and onion as the filling
fisher,
Dec 27, 10:45am
from : Rick Stein Food Heroes: Ann Mullers Pasties. . She uses lard and margarine that have been placed in the freezer to go very hard. . This is grated into the "strong plain" flour/salt mix and water added slowly, mixing with a round bladed knife and then kneaded lightly, cling wrapped and chilled for an hour. . beef skirt or chuck steak is used as is swede, potatoes and an onion. .
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.