Cornish Pasties

By LRay

Cabrini's Celtic Kitchen 2015. Cornwall Recipe.

The Cornish pasty evolved for the Cornish tin miners who, unable to return to the surface at lunchtime, received a hearty, easy-to-hold-and-eat mal for sustenance. With their hands often dirty from a morning’s work, they could hold the pasty by its thick pastry crust without contaminating the contents. The crust also acted as insulation, keeping the lunch warm for several hours. St. Prian is the patron saint o tin miners and of Cornwall. His feast day is March 5.

Ingredients

• 2 cups plain flour
• 1 teaspoon salt
• 1/4 cup butter
• 1 egg beaten
• 12 ounces lean top sirloin steak, cut into small pieces
• 1 cup potatoes, peeled and diced
• 1 cup rutabagas, peeled and sliced
• 2 tablespoons butter
• salt and pepper to taste

Details

Adapted from foodiessouthwest.wordpress.com

Preparation

Step 1

Preheat oven to 400 degrees F. Blend flour and salt in a mixing bowl and cut in the butter with a pastry blender until the mixture resembles breadcrumbs. Add a few drops of cold water as needed and form a pastry ball, leaving the sides of the bowl clean. Cut the ball into for equal parts. On a floured surface roll each piece into a seven-inch or 10-inch round. Place all ingredients in a large mixing bowl, season to taste with salt and pepper, and blend well with fingers. Season the meat pieces with salt and pepper and set aside. Place one quarter of the vegetables and beef on one half of the rolled-out ball of pastry, leaving half an inch near the edge. Top with a tablespoon of butter. Dampen edges all around to ensure a good seal. Fold the pastry over to make a D-shaped pasty. Crimp the edges. Brush with beaten egg wash, then prick a small hole in the top to allow steam to escape. Place on a greased baking sheet and bake for 45 minutes.

Makes 4