Cornish Pasties 7645Marcella Peek" wrote in message You might want to try this one, Marcella. It's pretty close to the "real thing" from Cornwall. Dora CORNISH PASTIES FILLING...
My dad grew up in the UP of Michigan and since he also comes from a mining background, pasties are in our blood. I've been eating pasties ever since I had enough teeth to chew them. Therefore I am compelled probably by the spirit of my grandma to add my two cents worth here.
The recipes already posted are fine but you should resist the temptation to get fancy with pasties - they require no seasoning other than salt and pepper, and gravy or ketchup or something like that (someone mentioned chutney) are all you need to serve with them. My terrible food secret is that I love ketchup on my pasties. Ketchup right out of the fridge does a great job of cooling down a piping hot pasty so it won't burn your mouth off.
You might run into purists who insist rutabagas or turnips are essential to the pasty paradigm. I would argue that the minimal pasty which can be identified as a pasty contains only meat and potatoes. Everthing else is extra. I've never put rutabagas or turnips in my pasties. Just potatoes, onions, carrots, and some lean beef. Of course you can put whatever you like in your pasties. Personally though I have what you might call an irrational intolerance for elegant pasty variations. The pasty is a humble food. You should never find a pasty on the menu of a fancy restaurant.
Cornish Pasties 7644This is the recipe I use, the pork and celery are Grandma's secret ingredients (they keep the Pasty moist) Grandma Naasko's Pasties (U.P. Style) Crust: 4 cups flour...
The crust is important. That's the hard part - unless you cheat and use never fail pie crust. Never fail pie crust holds together better and that makes it easier to handle, so it might actually be a good one to start with. Here's a recipe:
