Cornish Pasties by jej

[S_Wirth]

Cornish Pasties

Submitted by: jej
Last Updated: 3/9/2005

Cornish Pasty

Ever since we had the pleasure of living in Ashland, Wisconsin, at the "top" of the state, on the shores of beautiful Chequamegon Bay (a part of Lake Superior), I have wanted to find a good pasty recipe. The Finns in that region, including Michigan's UP, and also the descendants of the Cornish lead miners of the Mineral Point region in the southern part of Wisconsin -- all make the most wonderful pasties. A short time ago, I happened to come across this recipe in "The All-American Potato Cook Book," put out by the National Potato Growers Association. Believe me, it's a winner. Easy and sure-fire!! It has never failed me!

I now try to keep one or more of these on hand at all times. They freeze well, too; I partially thaw them in the microwave, then crisp and heat them the rest of the way in the oven.

Crust:

1 cup vegetable shortening (I use butter-flavored Crisco)
1 cup boiling water
4 cups all-purpose flour
1 teaspoon salt

Filling:

3 large potatoes, washed, peeled, in ice water
2 medium onions, coarsely chopped
1/4 lb. pork steak, cut in 1/4-in pieces
3/4 lb. round steak, cut in 1/4-pieces (-- So far, I've used only beef)*
1 large carrot, peeled, thinly sliced (about 1 cup)
Salt and pepper
1/2 cup minced parsley (optional -- I never use this)
6 tablespoons butter or margarine, cut up

[You may use ground meat if you prefer, instead of cutting up steak. I have made it both ways, and we like it either way. *Just last week my husband requested ground meat. I have used the leaner ground meats, either gr. round or sirloin. Rutabaga may replace carrot.]

1. Place shortening in large bowl, pour water over; use fork to break up, stir until melted. Stir in flour, salt; blend well.

2. Divide dough into 3 portions; shape each into ball. Cover, let stand 1 hr. ... I now divide it in half, then divide each half into 4-5 pieces, as we like the size better. The dough also keeps well for several days in the 'fridge.

3. Cut potatoes into small, irregular, chip-like pieces, keeping them immersed in ice water. (Do not slice or dice. Set aside.)

4. Preheat oven to 350F. Grease baking sheet, set aside. (I am usually in a hurry, and give it a quick spray.)

5. Divide dough into 6 balls . Roll out, one at a time, between lightly floured waxed paper into circles, using 9 or 10-in. plate as a guide. (A 9-inch paper plate works well.)

5. Drain potatoes; I dry them slightly on paper towel, so that extra moisture is not added to the pasty. Combine and mix pork and beef in small bowl.

6. Working with one circle (one pasty) at a time, and keeping it right on the waxed paper, assemble the filling in layers on half of the circle of dough, leaving an inch or 1-1/2-inch margin for sealing them. The amounts below are for each of 6 pasties; for 8 or 12 pasties, divvy the filling between them. ***NOTE: It's MUCH EASIER and FASTER to mix all of the filling ingredients together and divide it into the correct number of fillings. I discovered I didn't have time for all of those layers when I'm in a hurry, and often now layering is out the door! BUT, real pasty makers seem to prefer layering. If you want to layer, here is the quantity and "layering order" for each of 6 pasties:

Layer 1: 1/4 cup potatoes
Layer 2: 2 T. onion
Layer 3: Salt and pepper lightly
Layer 4: 1/4 cup potatoes
Layer 5: 6 - 8 carrots slices
Layer 6: 2 tablespoons onion
Layer 7: Lightly salt and pepper
Layer 8: 1/3 cup meat
Layer 9: 1 tablespoon parsley (optional)
Layer 10: 1 tablespoon butter

7. Moisten the edges of the circles. Check to see that you've put the butter in now, and salted and peppered. (I often forget the moistening, so now do that before filling.)

8. Stretch the other half of circle over the filling, and seal the edges. I find this is best or most easily accomplished by bringing the dough up and over -- LIFTING IT UP RIGHT WITH THE WAXED PAPER. I lift AWAY from me, and press those edges down RIGHT THROUGH THE WAXED PAPER. My hands DO NOT TOUCH the dough for this, except to moisten the edges ALL the way around. Then, for a neater finish, I moisten the sealed edges and turn them in, toward the filling. Again, I use the waxed paper to fold the edges in. You can flute them with fingers or fork tines if you wish; I sometimes leave mine plain, or flute them like pie crust.

9. Pick up the waxed paper with the pasty on it, hold out your other hand, parallel to the pasty, and dump the pasty up-side-down into your out-stretched hand. Then set it down carefully onto the greased cookie sheet. ***I started using parchment under them, just like for cookies, and I love it! I plan where to set them, so I can get 3-4 on a sheet easily, as they do not spread. (Once on the sheet, they do not move easily until baked. If on parchment, they do move a little more easily, if necessary.)

10. Cut slits with a sharp knife so steam can escape. DON'T cut through the bottom crust.

11. Bake 50-60 min, to golden brown. I sometimes up the temperature to 375F. if the pasties appear not to be browning as quickly as I wish it to. (Mine never seem to get baked in 50-60 minutes. It will depend on your oven.)

12. Eat hot or room temperature. You can use a fork or eat like a sandwich in a napkin. I like mine warm, holding it in my hand.

Spread the word

      

  

  

[Author]

Posts