Subj : National Pasty Week - 5
To   : All
From : Dave Drum
Date : Tue Feb 27 2024 17:29:07

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cornish Pasty > Mutton
 Categories: Lamb/mutton, Pies, Vegetables, Pastry
      Yield: 1 Pasty
 
      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 & pepper
      1 lb Shortcrust pastry
 
  Make the pastry and chill for about and hour before
  using.
  
  Chop up the meat finely, mix in the chopped vegetables
  with the meat and herbs, seasoning well.
  
  Roll out pastry to a large round. Place meat & vegetable
  mixture in the center. Bring over one side of the pastry
  to form a half moon.
  
  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 copper miners at "Crib" time.
  
  Helen Smith-Twiddy
  Celtic Cookbook
  Y Lolffa Cyf.
  Talybont, Wales, 1979
  ISBN: 0 904864 50 2
  
  MM Format by John Hartman Indianapolis, IN
  
  Uncle Dirty Dave's Archives
 
MMMMM

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