Food For Thought CORNISH PASTIES

Press, Volume CIII, Issue 30559, 30 September 1964, Page 2

Food For Thought CORNISH PASTIES

IBy

ALAN TREMAIN]

As my name suggests I am of Cornish descent and my hair always bristles at the sight of a so-called Cornish Pastie in New Zealand. ’ Like so many English and Continental classic dishes it was originally intended as a “family filler.” My brother and I used to eat them on a visit to my great-grandmother and I can just remember them being about 10 inches long and about six inches wide—enormous to two small boys. They have shrunk in size now but the filling should be the same. You will need: The pastry: Boz flour 1 teaspoon baking powder 1 good pinch of salt 1 tablespoon of fine rolled oats 3oz beef dripping 1 cup water. Method: Sift the flour, salt, baking powder into a bowl and add the rolled oats.

Lightly rub in the dripping and add enough water to make a soft dough but not too wet Roll out to jin thickness and divide into substantial squares. On one half put some of the meat mixture. Fold the other half over it and pinch down the pastry edges, moistening them slightly and bake in a quick oven at first so that the pastry rises then reduce the heat and cook for 35 to 40 minutes. The meat mixture: 6oz diced (not minced) raw beef 1 small onion diced 3oz diced turnip 4oz diced raw potato 1 small carrot diced 3oz raw calves liver diced 1 tablespoon of black sauce, such as Worcester Salt and a pinch of pepper. Method: Just blend the mixture together and spread on pastry.