Oct
Cornish Pasty
2 cups flour
pinch of salt
3 oz. lard or shortening
1/3 - 1/2 cup water
Mix flour and lard, then add salt and water. Work into smooth dough and
rest under a cover for 30 min. Meanwhile, prepare the filling:
1/4 lb. beef or chicken liver
1 rib celery 1/2 lb.
ground beef
1 small carrot salt & pepper
1 small turnip
2 raw potatoes
1 egg, beaten
1 small onion
Chop liver coarsely in a blender and mix with beef. Add salt and pepper
and let rest for 10-20 minutes. Peel onion and pare potatoes, carrot and
turnip; slice thinly, and blanch in boiling water for 2-3 minutes with
thinly sliced celery. Drain and season with salt & pepper. Roll out
dough to 1/8 inch thickness; cut into 3 large squares. Put a layer of
vegetables on half of each square and top it with meat mixture. Brush
edges of dough with egg and fold plain half over the meat. Pinch edges
together tightly. Bake for 1 hour: first for 2-3 min. at 400 degrees,
then at 325 degrees for 1 hour.
