Cornish Pasty (Pah'sty, not Pastey):

3 c flour 
1/2 lb lard or dripping
3 potatoes
1 onion
1 sml Swede or turnip
1 lb gooq beef or lamb

Put flour in bowl, add lard and pinch of salt. Mix with milk or water to stiff paste. Rollout, cut in circles.
Cut potatoes, onion and turnip in cubes.
Mince meat and add to vegetables with salt and pepper, and place mixture on pastry circles.
Close pastry and crimp with fingers. Bake at 400F for 1 hour.
This recipe also works with almost any leftover vegies although then it's not a true Cornish pasty.

                                                Suzi Zacher


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