Cornish Pasties

Book of the Month: Longbourn by Jo Baker

I have no pictures for you. Not at all. I’m really sorry but they were eaten too fast.

Longbourn is much akin to works by Jane Austin in that the food is described in very little detail. There is a lot of ham and tea consumed. That is about it.

I got to thinking about what servants would be eating during this period. Bread. Cheese? I doubt there was that much meat. It would probably be leftover bits from the family’s meal. And how do we make leftover bits of anything taste better? We put them in a cute hand pie!

In this case, it could be called a Cornish pasty but I took some serious liberties here. I chopped up some baked potatoes, carrots, onion, and leftover stew. This was all sautéed with copious amounts of Worcester sauce and some tomato paste. Wrapped up in darling little hand pies and into the mouths of hungry friends.

This will give you an idea of how tasty they look….

Cornish Pasty by Flickr user Mike_fleming

Cornish Pasty
Adapted from BBC Good Food

DOUGH
1 1/2 c flour
8 tbsp butter
1/4 tsp salt
1/3 c water

FILLING
1 tbsp butter
1 onion, chopped
2 potatoes, diced
2 carrots, diced
1/2 lb chopped leftover steak or stew meat
1 tbsp Worcester sauce
1 tsp tomato paste
salt and pepper
1 egg, beaten for wash

Prepare dough. Place flour and salt in food processor. Whirl to combine.Cut butter into pieces and add to food processor. Pulse until butter is blended completely. With the machine on, slowly pour in water until dough comes together. Set aside.

Preheat oven to 400°F.

Prepare filling. Melt butter in a large saute pan. Add vegetables and cook until tender but still firm. Add cooked beef  and saute until warmed through. Season with Worcester sauce, tomato paste, salt and pepper to taste.

Roll dough out into approximately 8″ rounds. Mount filling on one half of the circle, leaving a margin around the edge. Carefully pull other side over filling and seal packet by pinching together the seam. Place on baking sheet. Repeat with remaining dough and filling.

Brush with egg wash, if desired. Bake for 45 minutes or until golden.

 

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Filed under British, Savory Tarts & Quiches

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