GENUINE CORNISH PASTIES

New Zealand Herald, Volume LXIX, Issue 21326, 29 October 1932, Page 7 (Supplement)

GENUINE CORNISH PASTIES

Use plain flour and baking powder (not eelf-raising flour) and mix well the required quantity of chopped suet and lard. Wet with a little milk and you will get just the .right kind of pastry. Roll out the dough into a good-sized oval, cut tho vege- ' tables into small pieces, cover with juicy layers of fresh beef and season the whole. For the vegetables use either turnips and potato, parsley and potato and leek, but never parsnip or carrot. Roll the pastry over filling, fastening the edges, and cutting off all superfluous strips. Make the whole into a long, oval shape, and finally, with the forefinger and thumb of each hand, run tho true Cornish twist along tho edge of each pasty, which is then ready for the oven. Give the pasties 10 minutes'on the top shelf of the oven to brown quickly, and 50 minutes on one of the lower "ones to soak and tho pastry will bs perfect. The following ingredients will be found correct for a small batch of pasties:— One. blade steak, one teaspoonful chopped onion, half teaspoonful bicarbonate of soda, a pinch of salt, a little water, -eight tablespoonfuls flour, three tablespoonfuls chopped suet and lard (mixed) and cold water sufficient to make paste into a stiff dough.