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Title: Aunt Ellen Nott's Cornish Pasties
Categories: Dinner pies, English
Yield: 1 Batch

Pie crust
Round steak; cubed
Onions
Potatoes
Salt
Pepper
Turnip (optional)
Leek (optional)

Aunt Ellen was born in 1851 and was 85 years old when she taught me
[Mabel Weller] (in Cornwall 1936) 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 veiy 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 1 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.

Recipe by Aunt Ellen Nott

Posted by: Mabel Weller
Posted by: Jim Weller

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