Skirt is a peculiarly English cut of beef and most nearly equates to Round
Steak, however when I make them I use a slightly better cut as it is not
going to cook for very long.
White turnips are the ones favoured by the Cornish, but often hard to come
by in North America so I then use yellow turnips. My grandmother often
made them
being a good West Country woman and after they were all made, adjusted for
individual likes such as no onion, as children we would paint our
intitials
on ours to denote which was which.

Sheena


Cornish Pasties

Dough
4 Cups unsifted flour
2 teaspoons salt
3/4 pound lard, chilled and cut into pea sized bits
10-12 Tablespoons ice water

Traditional filling

2 pounds skirt steak, or lean top round, diced
1 1/2 cups potatoes, diced
1 1/2 cups yellow or white turnips, diced
1 1/2 cups onions, diced
1/4 cup parsley, chopped coarsely
1 Tablespoon salt
1 teaspoon freshly ground pepper

With hands, mix flour, salt and lard into a coarse meal consistency.
Mix in about 10 tablespoons of the ice water and gather into a ball. If
it is too crumbly to gather, add water 1 teaspoon at a time, until it
forms a good ball when gathered. Divide it into 6 parts and refrigerate
at least 1 hour, overnight is better.
Remove dough balls from refrigerator and roll them into circles about 8
1/2 to 9 inches across and about 1/4 inch thick.
Divide the filling into 6 parts and place in layers in the center of
the circles, starting with the meat. (Filling may be diced and mixed
together, if desired, instead of sliced.) Put a small chunk of butter on
the filling. Dampen the edges of the pastry with water, and fold the
edges up to make a seam on top. Press the edges together with the
fingers and crimp to seal.
Make 2 or 3 ventilation slits in the top of the pasty. Carefully pour a
teaspoon or so of water into the pasty through the ventilation slits.
Brush with milk or egg if you want a glaze, and bake at 450 degrees
until the pasty is pale brown, then reduce the heat to 350 degrees for
about 40 minutes. Makes 6 pasties


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