Subj : Aunt Ellen Nott's Cornish Pastries
To   : All
From : Ben Collver
Date : Sun Sep 14 2025 06:36:51

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aunt Ellen Nott's Cornish Pasties
 Categories: Dinner pies, English
      Yield: 1 Batch
 
           Pie crust
           Round steak; cubed
           Onions
           Potatoes
           Salt
           Pepper
           Turnip (optional)
           Leek (optional)
 
  Aunt Ellen was born in 1851 and was 85 years old when she taught me
  [Mabel Weller] (in Cornwall 1936) to make pasties. I like to think
  that she had been taught by her mother. The ingredients are simple:
  pie crust, cubed round steak, onions and potatoes, salt and pepper.
  Turnip or leeks can be used for a change of flavour. All ingredients
  are raw.
  
  Roll out pie crust and cut into rounds or ovals about the size of a
  butter plate. On one half of the pie crust arrange, in this order, a
  few slices of potato, a layer of onion, a pile of steak and the salt
  and pepper. Moisten the edge of the crust around the filling, and
  fold the bare crust over. Seal the edge veiy well or the onion juices
  will run out and make the pasty stick to the baking dish. Cut two
  vents in the top. Bake at 400?F for about 1 hour. Modern pasties
  seem to be made with leftovers: ground up cooked meat and left over
  assorted vegetables mixed together in a pastry which is joined in a
  thick roll at the top. This was reported by recent visitors to the
  U.K.
  
  Recipe by Aunt Ellen Nott
  
  Posted by: Mabel Weller
  Posted by: Jim Weller
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

.