AUNT ELLEN'S CORNISH PASTIES

      Title: AUNT ELLEN'S CORNISH PASTIES
  Categories: English, Meats, Beef, Pies, Jw
       Yield: 1 Batch
  
            Recipe
  
   AUNT ELLEN NOTT'S CORNISH PASTY RECIPE Aunt Ellen was born in 1851
   and was 85 years old when she taught me [Mabel Weller] (in Cornwall
   1938) 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 very 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 an 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.
   
   from: Mabel Weller
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