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Sunday, November 15, 2020

Recipe Post Book Spotlight feat. Crime In Cornwall by Emma Dakin

 Welcome.  Today I am sharing a fun post.  A real British Recipe provided by author  as part of her book tour.

Details about the book follow along with links to my 5 Star review and links to the tour.



Cornish Pasties

Everywhere in Cornwall you’ll find Cornish Pasties. And they are call “Pasties”. They are pastry pockets usually stuffed with cubed meat, potatoes and turnips. The pastry is thick enough to keep from falling apart when stuffed in a miner’s pocket. Some were pricked with the miner’s initials to ensure that the pastie cooked at home went to the correct miner’s mouth. You can get them at most caf├ęs. I ate them all over Cornwall. 

I flavored this pastie with thyme, but some I’ve eaten had curry, but none had tomatoes or ketchup. The cooks of Cornwall sprinkle their pasties liberally with pepper and salt, serve them piping hot—and they are wonderful.

The Recipe

Pastry

You can make your favorite pastry, but make it thick enough so the filling doesn’t seep through. 

I used

3 cups flour

¾ tsp salt

½ vegetable oil (I expect the Cornish usually used lard)

1 egg beaten

4-5 Tbsp cold water

1 tsp vinegar


Make as your usual pastry. Roll it out and cut into circles and store for an hour in the fridge.

Filling

¾ lb cubed lean beef

½ diced rutabagas or turnips (some people use parsnips. I haven’t had that.)

½ diced onion

1 cup diced potatoes

Thyme, dill, curry or whatever seasoning you prefer (but not all of them in one pasties)

Sale and pepper 


Mix the above in a bowl. 

Preheat oven to 400’

Put parchment on a cookie tray


Roll out the pastry into about an 8-inch circle. (They are big)

Place about a 1/2 cup of filling in the circle.


Beat the whites of an egg with a little water and brush the edges of the circle with it. 

Pull the pastry up and over the filling and pinch the eggy edges together the way you do pie crust. Some cooks pull up the ends so they look as though they have a tiny horn at each end. Brush tops and sides with egg white mixture. You can poke your initials in them or just poke a few fork holes in them to let out the steam.


Bake at 400’ for 15 minutes. And then at 350’ for another 25 to 30 min.


Serve any way you like: cold, warm or hot. 


 What is served with a Cornish pastie is? Another Cornish pastie. 

So, I ate two.


If you would like to know more about The British Book Tour series, go to my website emmadakinauthor.com and click on the Join My Newsletter button. I send out information once a month. If everything is working properly, and the gremlins that haunt computers are latent, you should get a free chapter of a book when you join.


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To read reviews, guest posts, interviews and more recipes click Here


2 comments:

Molly the Airedale said...

The pastie sounds really yummy.

emma said...

It is yummy and, for some reason, every time I make it, it isn't quite the same.

Emma