A CORNISH PASTY
OLD ENGLISH RECIPE
I know of no more completely | satisfying single-course meal than a I Cornish pasty. It is at its best in the open air, states an English writer." It should not be a little mince pie like some of its teashop imitations, but a pasty of noble proportions. Mix ilb flour, Jib lard,. and a pinch of salt with enough water to make a moderately stiff dough. Cut ilb raw beefsteak, two medium^sized potatoes, and a turnip into small dice. Chop an onion finely. Mix all these together and season with pepper and salt. Roll out the dough to Jin thickness and cut into squares. Put 'portions of the filling on one half of each square, brush the edges with white of egg, fold the other half over, and press the edges well together. Put in a quick oven at first, then lower-the temperature and bake .altogether three-quar-ters of an hour. -
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/EP19360806.2.156.6
Bibliographic details
Evening Post, Volume CXXII, Issue 32, 6 August 1936, Page 19
Word Count
156
A CORNISH PASTY
Evening Post, Volume CXXII, Issue 32, 6 August 1936, Page 19
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