The Cornish Pasty |
'Ere 'ee is, this is the real thing ....................
15 Aug 2009 - see
below
by Mark Ryan
One-and-a-half pounds of good plain flour
Eight ounces of fat and some muscle power
Mix 'em together with both your hands
'till looking like breadcrumbs the mixture stands
Add some water to bind'n up
Tip'n gently from a ½-pint cup
If its too gooey, add some flour
And stick'n in the fridge for about an hour
Then roll'n out to the size of your plate
Fill'n with taty to make'n great
A layer of turnip and onion as well
Salt and pepper'll make'n smell
Chip up some steak and chuck'n in
Add a little butter and crimp up the skin
Polish with an egg and cook like a cake
And you'll have a pasty like mother do bake!
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NB - "turnip" means yellow swede in the Cornish Pasty, it makes a difference!
© 2007 Mark Ryan, Hayle
The poem was written by Mark Ryan
- after watching his mother make pasties
He wrote it as a means of remembering how to do it his self
- it is his intellectual property and all rights are reserved
Please email for permissions to reproduce it
Many thanks, Mark, for permission to use'n 'ere
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The pastry is enough for four standard size pasties
I like to add a little salt to the flour, about ¼ to ½ teaspoonful and mix it in before adding fat
I use Stork margarine rather than lard (fat): this can be grated into the mix
Don't forget to put a vent hole in the pastry to
let the steam out
For a pasty with "afters" .....
add a separating flap of pastry to separate the two fillings (meat & fruit)
wet and press one edge to the base of the pasty, like a hingebring the flap up over the meat filling
use a thick slice of cooking apple as a base layer
sprinkle brown sugar ) on the apple
add some cinnamon ) spread both using a knife
add dried sultanas, or chopped apricot, fig or dates as desired
wet the top edge of the flap to help it weld to the top of the pasty.
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