Free Recipe Cornish Pasty 2
Recipe Type: Free Meat Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Cornish Pasty 2 Recipe
1 lb Lean trimmed mutton
3 lg Potatoes. chopped
2 md Onions, chopped
2 md Carrots, chopped
1 pn Parsley, chopped
1 pn Fresh herbs, chopped
Salt and pepper
1 lb Shortcrust pastry
Cornish Pasty 2 Preparation
Make the pastry and chill for about and hour before using. Chop up the meat finely, mix in the chopped vegetables with the meat, herbs and season well. Roll out pastry to a large round. Place meat and vegetable mixture in the center. Bring over one side of the pastry to form a half round. Crimp edges and glaze with milk. Bake in a moderately hot oven for 1 hour. Filling for a Cornish pasty should always be raw. This Cornish pasty can be made as one large one or several small ones. In Cornwall, they were eaten by the tin and coppeer miners at Crib time. SMITH-TWIDDY, Helen Celtic Cookbook Y Lolffa Cyf. Talybont, Wales, 1979 ISBN: 0 904864 50 2 MM Format by John Hartman Indianapolis, IN Cro-Magnon@juno.com Posted to MM-Recipes Digest V4 #220 by cro-magnon@juno.com on Aug 21, 1997
How Do You Cook Cornish Pasty 2?
If you know another way to cook Cornish Pasty 2 please make a comment in the form below to help other free recipe users make the best of this free recipie.