The Cornish Pasty

By Freda Rumford from the June 2013 Edition

Anna’s pastry (from May issue)

5 cups of AP flour
1 lb White Crisco shortening
8-10 oz Seven-up

Cut shortening into flour. Pour in sufficient Seven-Up to make a damp but not wet dough. The dough should be sufficiently damp to be malleable (it depends on the atmosphere.) Refrigerate for a short while before using. Will keep for several days and freezes well.

Cornish pasty filling

Ingredients

1 lb Ground meat (beef or lamb although other meats would work too)
1 large Chopped onion
3 or 4 Diced cooked potatoes or 1 bag cubed hash browns 1 tbs dried parsley
1 tsp dried sage Salt and pepper
1 tsp. Worcestershire sauce
1 tsp Liquid Bovril or similar
2 cups Gravy (I use Bisto)

 

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Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009

Manzanillo Sun Writer

Manzanillo Sun's eMagazine written by local authors about living in Manzanillo and Mexico, since 2009

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