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Aunt Ellen's Cornish Pasties

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      Title: AUNT ELLEN'S CORNISH PASTIES
 Categories: English, Meats, Beef, Pies, Jw
      Yield: 1 Batch
 
           Recipe
 
  AUNT ELLEN NOTT'S CORNISH PASTY RECIPE Aunt Ellen was born in 1851
  and was 85 years old when she taught me [Mabel Weller] (in Cornwall
  1938) to make pasties. I like to think that she had been taught by
  her mother. The ingredients are simple: pie crust, cubed round steak,
  onions and potatoes, salt and pepper. Turnip or leeks can be used for
  a change of flavour. All ingredients are raw. Roll out pie crust and
  cut into rounds or ovals about the size of a butter plate. On one
  half of the pie crust arrange, in this order, a few slices of potato,
  a layer of onion, a pile of steak and the salt and pepper. Moisten
  the edge of the crust around the filling, and fold the bare crust
  over. Seal the edge very well or the onion juices will run out and
  make the pasty stick to the baking dish. Cut two vents in the top.
  Bake at 400 F for about an hour. Modern pasties seem to be made with
  leftovers: ground up cooked meat and left over assorted vegetables
  mixed together in a pastry which is joined in a thick roll at the
  top. This was reported by recent visitors to the U.K.
  
  from: Mabel Weller
 
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