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How to Make Pasties
A Michigan Classic
Traditional Cornish Pasty Recipe
1 medium rutabaga or turnip peeled, cut into chunks and then thinly sliced
4 large potatoes, prepared same as the rutabaga
4 medium onions, halved and thinly sliced
2 pounds round (chuck steak), sliced across the grain into roughly 1/2 inch by 2 inch strips
Pastry for Cornish Pasties
1 T plain flour (optional)
1 T milk (optional)
salt and pepper to taste
1. Preheat oven to 400°F
2. Slice the vegetables.
3. Lightly dust the prepared meat in seasoned flour (optional - makes a thicker gravy
of the enclosed juices).
4. Divide the pastry into 4 equal portions. Roll each into circles.
5. Layer meat and vegetables on one half of each pastry circle to within 1" of the edge.
6. Brush milk onto the edge of the pastry circles (optional).
7. Bring the other half of the dough over the top of the mixture.
8. Pinch and twist to seal the dough around the edges.
9. Make a couple of small slashes in the top of the pastry to allow steam to escape.
10. Brush pasties with the remaining milk (optional).
11. Use pastry trimmings to make the intended eater's initial(s) on one end of the pasty.
12. Place the pasties on a lightly-greased baking tray.
13. Bake for approximately 45 minutes on middle oven rack.
14. Best taken with a pint of bitter or stout or a large mug of strong tea.
Servings: 1-2 Time: 25-35 minutes
Any good pastry recipe can be used, but it should be neither too rich nor too flaky.
Adjust the following amounts as required.
1 lb flour
1/2 lb mix of lard, and/or butter & suet, equal ratio
(Or use vegetarian equivalents)
(Omit salt for low-sodium diet, or use low-sodium salt)
Sufficient water to mix to a stiff paste
Combine the dry ingredients,
then gradually add the water as you mix to a stiff paste.
Roll to about a 1/4 inch thick.
Cut rounds with a tea plate.
Lay on pastry-board with 1/2 on rolling-pin, put in filling, & fold.
Damp & crimp edges, make slit in middle of pasty.
Place on baking-sheet, cook in hot oven until golden-brown.
Recipes adapted from Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965.
First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F.of W. I.
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- Numbers 6:24
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