mandpete

I was just going to ask the same thing.

Sue

I'll dig it out tomorrow and pm it to you if your interested. Won't post it in the thread in case Ray finds it too exciting

Sue

Ray

Goddam it .....

but I had a few Lbs of this arrive this week ...start drooling ..
http://www.seriouslystrong.co.uk/

Sue

Some Branston Pickle would go a treat with that

Ray

Yup ..got that and picallili... and HP sauce ... and the colemans....
I gave Joyce the Radox....

snowbunny

I'd love it too.....

Bob

oooohhh...making me hungry...hmmm...

mandpete

I'd like to try the recipe too please.

Sue

Ok, hang onto your hats, are your ready.....? Here it comes...the most exciting filling every to sit in pastry!!!

Here goes......

1lb flour (I use all-purpose flour)
1/2 lb. of marg
cold water (to mix)
pinch of salt

one medium potato
3/4 lb. beef(not mince, or ground-beef as they call it over here)
swede
onion
salt and pepper
butter

Pastry
Rub marg into the flour and then add a pinch of salt. Add the water slowly until you've worked it into a ball - don't make it sticky.

Cut beef into small pieces.
Thinly slice potato and swede and finely chop onion.
Dust work surface with flour.
Roll out pastry, using a small plate as a template, (pardon the pun), cut out a circle. Moisten the edges with water. Rest half of the circle on your rolling pin on the other half place the filling as follows:
layer of pots, layer of swede, layer of beef, sprinkling of onion, salt and lashings of pepper. Repeat this once,( but watch you don't run out of room). Fold the other half of pastry over the filling and squeeze the edges together. Now the difficult bit.....using your finger and thumb turn the edge over to form a crimp, repeat this all along the edge. Brush pastry with beaten egg and make a small one inch cut for the steam to escape.

Bake at 425f for 20 mins then reduce temp to 325f for 40 mins.



Don't blame me for any mistakes....I'm no expert and any resemblance to a cooking diva is purely coincidental.

Sue

NC Penguin

Thanks for posting the recipe, Sue. I've copied the details and may give it a go this weekend.





NC Penguin

Desdemona

More on cornish pasties. I tried this recipe. It's good!!

http://telematics.ex.ac.uk/realcornw...2BSpecialities

This link has audio and video "how to...."
http://telematics.ex.ac.uk/realcornw...rink/pasty.asp

Ray

Iv'e been cheated ....bloody scammers and con cooks here
I really hate Swede........

NC Penguin

Hard to please, aren't you? You can substitute swede/rutabaga with carrot, parsnip or some similar vegetable...




NC Penguin

snowbunny

But the swede is considered to be *the* defining ingredient of a true Cornish pasty!

Could you substitute some Swede?

Sue

...also (look away Ray this will turn your stomach)....you can't beat swede mashed with loads of butter.....yum, yum in my tum!

Sue