Mother Pearce's Cornish Pasty - Recipe

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MOTHER PEARCE'S CORNISH PASTY

A Cornish Pasty is a turnover-like pocket filled with meat and vegetables that was a traditional lunch prepared by the wives of miners as a substantial take-along meal that could be prepared in advance.

2 1/2 cups flour
1 tsp. salt
scant 1/2 cup lard
1 cup ground suet (heap a bit)

Combine flour, salt, shortening (lard was used in the original recipe but it may be replaced by non-hydrogenated shortening, if desired). Cut shortening into flour mixture until mixture resembles small peas. Stir in ice water 1 tablespoon at a time until the dough is somewhat more moist than for a regular pie crust dough.

Roll out on a floured work surface to about 1/4-inch thickness or thick enough so that the filling won't bread through the crust. Dough may be chilled from 30 minutes to overnight.

Filling:

Slice the following ingredients and place in layers on dough center.

1 rutabaga, sliced
1 large potato, sliced
1 medium onion, sliced
1/2 lb. cubed round steak
1/4-1/2 lb. cubed lean pork
salt and pepper, to taste

Take opposite sides of pasty and fold into center, crimping across top. One pasty should fill a large dinner plate.

Bake for 1 hour at 350°F on an ungreased cookie or baking sheet.

Makes about 4 medium sized pastys.

Submitted by: Jeanne Pearce, Minnesota

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Mother Pearce's Cornish Pasty

· Feb 14 · #28185

Donna (United States) says:

What is ground suet?

· Oct 2 · #47070

Dee (Florida) says:

Suet is the hard/firm fat deposits found in beef and mutton, that is normally be trimmed off of the organs or loins. Suet cooks well, and when refrigerated, it stores nicely.

You can typically get it from your store's butcher, if you ask him nicely. :)

· Jun 16 · #127062

Mike (Michigan) says:

We are from the Upper Peninsula of Michigan and grew up enjoying pasties on special occasions (because it was very time consuming to make them and hard to cut the rutabaga). Your recipe is exactly as my parents and grandparents made them. I do remember my grandmother telling my mother to be sure and put the pork pieces on top of the mixture so the pork fat could drip down and add moisture to the creation. Thank you for your post, it is truly an authentic recipe.

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