The REAL Cornish Pastie (Oggy)....if you have never tried the proper ones, you are missing out, but they are easy to make, have a wonderful history and are delicious in their simplest original form, or taken to a new level with whatever you wish to fill them ! Oggy Pastry: Sift 1½ lbs plain flour (680 g) 1 lb Lard or Margarine (450 g) ½ pint cold water (470 ml) ½ a level teaspoon of salt added to the water. 1 tsp of sugar (VERY optional) Filling Roughly equal volume of each ingredient Peeled Swede (aka Yellow Turnip, Rutabaga) Sliced approx ¼-inch (5 mm) thick for each pasty, then dice into ¼-inch (5 mm) cubes. Skirt beef or chuck steak ¾ lb (340 g) Trim all fat etc. and cut into ½-inch (12 mm) cube and cover. Onions - one large for each large pasty Peel and dice or cut into thick cubes and cover. Chop Potatoes last to avoid discolouring - one for each large pasty Peel and sliver or small slices or dice - your call NOTE Can be left in water with a little lemon juice to keep longer if necessary. Salt to taste Ground pepper White and Black (both are best when freshly ground) Butter (or substitute) A knob of butter on the meat keeps the pasty moist after cooking. No butter = dry pasty, too much = soggy or leaking pasty. Try 1tsp for each one to start Now for the final options and Cooking details ...including a very handy video of how to Crimp the edge properly... cornishpasties.org.uk/pasties-with-afters-V-Cornish.htm A pinch of salt. Cold water as required (we used about 14 teaspoons full). 1 Beaten Egg (for the glaze).
Posted on: Tue, 06 Aug 2013 02:44:25 +0000
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