Cornish Pasties – Carn Brae Lane Cottage, Cornwall

make 6 to 8 medium pasties

 This is the recipe of my dear friend, and the mother of my three lovely God-children, Carol.  She lives in a 14th century  stone cottage on the edge of Carn Brae.  Incidentally, pasty is pronounced with a broad A, like in “ah that was good.”  Not a short A like in ate or date.  When pronounced with a short a it is a small part of a strippers costume.  Incidentally, most of the stories you have heard about Cornish Pasties are pure myth. 

Are these Cornish Pasties “period?”  Who can say for sure?  What is certain is that pasties have been being made by goodwives in Cornwall since time out of memory.    

1 ½  to 2 pounds of lean beef, diced into ¼ inch cubes

1 large onion, diced

1 medium leek, chopped, including some of the green

1/2 a large rutabaga, peeled and diced

1 or 2 potatoes, peeled and diced

½ cup minced fresh parsley

About 2 cup of cold gravy

Coarse ground black pepper to taste 1 recipe

Perfect Pastry - (or your favorite recipe for pastry)

1 raw egg lightly beaten with 1 tablespoon cold water  

Make pastry and chill.  Put all ingredients except pastry and egg into a bowl, mix well and chill.  Preheat the oven to 500◦ or 550◦. When ready to assemble, on a lightly floured surface, roll the pastry approximately ¼ inch thick.  Cut into six inch circles. Place about 2 or 3 tablespoons of the meat and veg filling in a line down the center of each circle,  Paint the outer edge of each circle with the egg mixture.  Then, fold in half and pinch to seal closed  Next, fold that edge of pastry over on it’s self and crimp  This is a bit tedious without actually seeing it done.  Place on a baking sheet lined with baker’s parchment and continue with any remaining pastry and filling.  When all are ready, paint them with the egg and place in the hot oven for 5 minutes, then reduce the heat to 350◦ and continue to bake for about 45 minutes to an hour, or until the pasties are golden brown and the house smells wonderful.