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How Do I Make ... ?
Cornish Pasty
Cornish Pasty is another British dish that is not found in China. It originated as being the staple food for Cornish tin miners, and is now popular all over the world (Except China).

Original Cornish pasties were very large and would keep a working man from feeling hungry throughout long days spent down the mines. The traditional recipe calls for cheap meat (Usually mutton or sometimes beef), chopped potatoes and onion, wrapped together in a short crust pastry and cooked. Modern versions are smaller, and the recipe has altered to usually include either turnip or swede. Other vegetables such as leek, peas and sweet corn can be found in commercially made products. Salt and pepper are used in all recipes.

With a little initiative you can make pasties using any common meat such as chicken or pork. These are both 'white meats', so require slightly less cooking time. Other common versions are cheese and ham or cheese and potatoe. However, the basic recipe we will use is virtually that for a meat and potatoe pie.

Recipe Source:
Image: Jonno on the streets of Foshan, China Jonno, China Expats, Foshan, China  
Jonno is a keen chef for friends and family. He has cooked and interpolated many dishes over the years, and invented ones of his own: Most notably 'Splodge', which is based upon Italian cuisine  

Quick Tips:

1. Use short crust pastry, not puff pastry.
2. As a rough guide, the weight of flour used for the pastry should be about the same weight as the meat.
Let's get started:- Jonno's Cornish Pasties
For the pastry:
• 1 lb flour
• 4 oz lard
• 4 oz butter
• 1 teaspoon salt
• 6-8 oz water

For the filling:
• 1 lb lamb or beef
• 1 large or 2 small onions, diced
• 8oz potatoe, diced
• 6 oz swede, diced
• 1 Teaspoon Salt
• 1 Teaspoon Pepper

• 1 beaten egg for glazing pastry
Image: Traditional Cornish Pasty

Special Equipment Needed:
You will need an oven of some description to make this dish. Other useful items include: pastry brush for glazing, greaseproof paper (Parchment). Otherwise you should have everything else in your kitchen.

Make the Short Crust Pastry:
1. Put flour in a bowl, add chopped lard and butter, and crumble until it has a 'sandy' feel.
2. Add in water a little at a time and mix thoroughly. Continue until you have a firm ball of pastry.
3. As this is 'pie pastry', there is no need to set it aside to rest. However, it is best to make this first before the filling.
Tip: For good pastry, keep the ingredients cold, and even put fats into the refrigerator to chill (You probably keep them there anyway).

Make the filling:
4. All ingredients should be diced into small cubes.
5. Put meat, onions, potatoes and swede into a bowl and mix.
6. Add salt and pepper - a little extra pepper may help.

Assemble the Pasties:
7. Roll out the dough so that it makes circles or ovals about the size of a large side plate. This should be about as thick as the side of a £1 coin. This recipe will make two large or 3 smaller pasties.
8. Add in the uncooked filling to the centre of each pastry casing.
9. Carefully bring the side edges together and crimp with your fingers. You can add a brushing of beaten egg to the edges before gathering together, but this is not essential.
10. Coat pasties liberally with beaten egg for a golden brown finish
11. Place on greaseproof paper, a greased or non-stick baking tray.
12. Many recipes state you should make some holes in the pastry case in order to allow the contents to breathe. This is not essential, but perhaps better done with a fork if you wish to do this yourself.

13. Place on middle shelf of a preheated oven at 220 degrees and cook for 10 minutes
14. Turn down heat to 150 degrees and cook for a further 45 minutes, or until golden brown.

These can be eaten hot or cold. As with all home made products, these should keep in the refrigerator for several days.
Additional Recipes and Information: Image: Cheese and Potatoe Pie crimped at the edge
To make a cheese and potatoe pie instead, simply replace the meat above with 4oz of grated hard cheese such as Cheddar or Lancashire.

Every recipe we researched gave differing ingredients and quantities, so this is an interpretation of all of them. Expats in China will be limited to what they can obtain locally, although beef and lamb are available in most large wet markets. Supermarkets will also sell lamb rolled for use in Hot pot, and this can be adapted for use in making this dish.
Image: Videojug Logo Videojug again provide an excellent video walkthrough, although we prefer the above recipe to the one they give.
Image: Logo also provide an excellent video walkthrough with slightly different emphasis and ingredients. This is delivered by Elaine Lemm from England.
Image: Logo Waitrose provide yet another version of Cornish Pastry, and this one is notable for also offering other associated recipes.
Image: Logo This independent website specialises in pastry, and includes a basic recipe for different versions of Cornish Pasty and associated pastry wrapper. Well worth a look before you begin baking.
This information is as supplied by ourselves, and ably supported by our friends and various internet portals.
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