Queenie's Cornish Pasties
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Recipe Information
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| Name: |
Queenie's Cornish Pasties |
| Submitter: |
ladygorb |
| Category: |
Cultural/Ethnic Recipes |
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| Submitted: |
1 Dec 2005 |
| Updated: |
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| Views: |
235 |
| Rating: |
This recipe is unrated. |
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Description:
U.S. State of Nevada traditional food - Any cookbook about Nevada must include miners’ recipes. Mining was largely responsible for the settling of Nevada in the mid-1800s, and emigrants came from all over the world to work in the mines. Many, such as the Welsh and Cornish miners, had previously worked in the mining industry in other countries.
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Recipe Ingredients
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- 4 cups flour
- 1-½ teaspoons salt
- 6 ounces suet (raw beef or mutton fat)
- ¼ pound lard or shortening
- Sprinkle of water
- 1 potato (for each pasty)
- 1 onion (for each pasty)
- ½ pound sliced round or chuck steak (for each pasty)
- Butter
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Recipe Instructions
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Mix 4 cups of flour with 1-½ teaspoons of salt.
Chop 6 ounces of suet very fine, adding some of the flour to keep it from sticking and chop it into the remaining flour along with ¼ pound of lard.
Add just enough water to hold it together.
Divide dough into 4 parts and roll each one into a square about 12 by 12 inches.
Make one pasty at a time.
Have some round steak sliced thick and chip it into pieces the size of a silver dollar.
Allow ½ pound per pasty.
Also allow 1 potato and 1 onion each.
Slice the onion thin and grate or chip the potato.
On top of the pasty, a little left of center, put a layer of the meat chips, on top of the dabs of butter.
Now add slices of onion, then a layer of grated potato.
Sprinkle salt and pepper on this.
Then add another layer of meat, more butter, ditto onions, ditto potato, salt and pepper.
Now the pasties are folded in half, the edges moistened and tucked in, with the tops slashed for steam to escape.
Pat top with melted lard and some canned milk or with a beaten egg (optional) and put them into a large pan, well greased.
Bake at 400 degrees until well browned and for about 1-½ hours.
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