old fashioned pasties

moonbeam682 · 30 October 2005 at 11:50AM

please does anyone know how pasties were made years ago? I was thinking about my late grandmother today & how she used to make the most wonderful pasties. I remember she used to mince the meat in a mincer - would this have been beef? but other than that I don't know. I would love to make them how she did & pass the recipe on to my children. I have tried recipes from various books for pasties but they are not the same.
I would be so grateful if anyone has any ideas
Thanks

culpepper · 30 October 2005 at 12:13PM

Pastry rolled out like a plate,
Piled with turmut,tates and mate,
Doubled up and baked like fate
thats a Cornish Pasty.
(From Nellie Mayes nature notebook)

6oz pastry
4 of cooked meat
2oz onion
2oz potato
2 oz turnip

per pasty

chop it all up and put on rolled out pastry.fold over and crimp edges
bake 350F for an hour.

black-saturn · 30 October 2005 at 12:14PM

Cook all the inside ingredients in a slow cooker first with gravy. It tastes really lovely then.

moonbeam682 · 30 October 2005 at 12:37PM

culpepper wrote:

Pastry rolled out like a plate,
Piled with turmut,tates and mate,
Doubled up and baked like fate
thats a Cornish Pasty.
(From Nellie Mayes nature notebook)

what a lovely poem I am wondering what the turmut & mate is!
I guess the tates are the spuds!

I will try this this week do you think marg/lard would have been used in the pastry?

also black-saturn thank you. I was wondering if the filling should be cooked first so I will try this too as have just got SC. Do you think it would be best if I cooked it the day before making the pasties as I guess it has to cool.

theverylast · 30 October 2005 at 1:07PM

You need: uncooked skirt of beef, swede, potatoes and onion.

Use lard for the pastry, but use a little bit less than you would normally use - 6 or 7oz instead of 8 for example.

Make the pastry the night before you want to make the pasties.

They should be made with skirt, and this should be chopped finely, not minced. Also, don't dice the potatoes and swede, chop slivers off them.

Put the potatoes on first, then a bit of butter over them, then swede, then beef, then onion, then season with salt and pepper. Repeat. Then fold up the pasty, crimp it together and make a little hole with a knife to let the steam escape.

Cook at about 200c until it browns then reduce to about 160c so it cooks for about an hour in total.

As made by my nan who has been living in Cornwall since the war and making pasties just as long!

moonbeam682 · 30 October 2005 at 2:19PM

theverylast thanks for this & thanks to your nan too for her recipe
Of course I am going to have to try all these recipes out!

:T

boiler_man · 30 October 2005 at 4:34PM

theverylast wrote:

Put the potatoes on first, then a bit of butter over them, then swede, then beef, then onion, then season with salt and pepper. Repeat. Then fold up the pasty, crimp it together and make a little hole with a knife to let the steam escape.

My cornish Grandma also used to put in the ingredients in this order (the onions on the top make it juicy). Never tried it with butter though - will give it a go next time I make pasties.

culpepper · 30 October 2005 at 7:01PM

moonbeam682 wrote:

culpepper wrote:

Pastry rolled out like a plate,
Piled with turmut,tates and mate,
Doubled up and baked like fate
thats a Cornish Pasty.
(From Nellie Mayes nature notebook)

what a lovely poem I am wondering what the turmut & mate is!
I guess the tates are the spuds!

I guess you need to say it with a cornish accent to hear turmut(turnips) and mate(meat)

moonbeam682 · 30 October 2005 at 7:50PM

thanks culpepper
I should've known this as I'm not that far from cornwall :doh:
I'm going to have a pasty making day tomorrow yum
:drool:

theverylast · 30 October 2005 at 8:11PM

I meant to say earlier that they're great for freezing - cook and allow to completely cool before you freeze them, and then just pop them into the oven straight from the freezer to reheat.

spendaholic · 31 October 2005 at 1:19PM

Didn't traditional Cornish pasties have meat and veg at one end, fruit and custard at the other, and a thick crust to hold it by and discard so that the tin miners didn't poison themselves? And hasn't the food safety executive thingy banned this?

I made Cornish pasties on Saturday out of the Be-Ro cook book. Very nice.

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old fashioned pasties

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