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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
Servings: 1 batch
Aunt Ellen's Cornish Pasties Recipe brought to you by Recipe Ideas
Categories: Poultry
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into ancient history, at least as far into history as pharonic Egypt, and maybe even further. However, mostly, these early records were just primitive pictorial recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to historians are some ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Moving on, we have two recipe books which were published in the 1300s - one book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that is familiar to us all today, but rather accounts of the types of food enjoyed by the nobility of those days. During the next few hundred years, the rich families of the West competed to offer the most extravagent meals, and because of this chefs and their recipes were much in demand. Even so, it was during the 19th century that fine cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, testing, and writing down recipes to help cooks of their time. By the advent of the 1900s, cooking publications were in great demand, mostly as a result of higher levels of literacy, increased leisure time and having more money. Like it or not, the introduction of TV brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Aunt Ellen's Cornish Pasties recipe.
