Pasty (Cornwall)

Name: Pasty (Cornwall)
Prep time: 45 min
Total time: 45 min
Yield: 4-6
Ingredients: CRUST; 3 cups flour; ½ tsp salt; ⅔ cup shortening; ¼ to ⅓ cup cold water; ½ tsp baking powder (optional — if a lighter crust is desired); FILLING; 2 pounds hamburger; ¾ cup coarsely chopped onion; 3 cups raw potato, sliced thin; 1 Tbsp salt; ½ tsp pepper; Small amount of chopped rutabaga or carrots (optional); ALSO; A little cream, to pour through the openings as it bakes

Marye Mains

Serves 4-6 Prep 45 min Cook 1½ hours at 350°

Front of the handwritten card — crust + assembly.

Back of the card — filling + bake instructions.

Handwritten on a torn legal pad, marked "Pasty (Cornwall)" — a traditional Cornish meat pie kept with the family papers.

Ingredients

CRUST
3 cups flour
½ tsp salt
⅔ cup shortening
¼ to ⅓ cup cold water
½ tsp baking powder (optional — if a lighter crust is desired)

FILLING
2 pounds hamburger
¾ cup coarsely chopped onion
3 cups raw potato, sliced thin
1 Tbsp salt
½ tsp pepper
Small amount of chopped rutabaga or carrots (optional)

ALSO
A little cream, to pour through the openings as it bakes

Instructions

CRUST
1. Sift the flour and salt together. Blend in the shortening as for pie crust.
2. Add just enough water to hold the dough together.
3. Roll into a large circle and place on a cookie sheet or shallow pan.

ASSEMBLY
4. Place the filling on half the circle and fold the other half over as a turnover.
5. Pinch the edges and roll over to make a seam.
6. Make little openings in the crust about 3 or 4 inches apart.

BAKE
7. Bake in a moderate (350°F) oven for 1½ hours.
8. After the pasty has baked about ½ hour, pour a little cream in through the openings.
9. Serves 4 to 6 people.