Cornish Pasty

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Title: Cornish Pasty
Categories: Meats, Pies, Vegetables, Cornish
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 and 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, 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

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