The document provides a recipe for making traditional Cornish pasties, including instructions for making the pastry, filling it with beef, potato, and onion, and sealing and baking the pasties. It explains that Cornish pasties originated as a convenient meal for tin miners in Cornwall, England, who would take the pasties into the mines for lunch and hold them by the thick crust to avoid getting their hands dirty. The recipe then outlines the ingredients and steps to make the pastry, fill it, seal, and bake authentic Cornish pasties.

1. recipe

2.  Cornish pasties are a very, very
famous British dish. They are
known and loved throughout
Great Britain and Ireland.
 They were originally made for
Cornish tin miners as a way of
taking their lunch down the
mine with them.
 They are a delicious, filling snack, lunch dish, or also an easy, cheap
dinner served with fresh vegetables and gravy.

3.  During the 16th and 17th centuries the venison pasty became more
popular with the Britons.
 Tens of thousands of
people were employed in
Cornwall’s tin and copper
mines in the first half of
the 19th century, and it
was during this time that
the Cornish pasty we
recognise today
flourished.
 The pasty was held by the crimp – the thick pastry crust which
forms the seal around the contents – enabling the miner to eat it
without risk of arsenic poisoning from dirty hands. The crimp
was then discarded, some say as an offering to the "knockers",
the imp–like spirits who were believed to inhabit the mines.

4.  110g plain flour
1
2  pinch of salt
3  55g butter, cubed
4
 2-3 tbsp cold water

5.  To make pastry use all purpose or plain flour, butter a little salt and some
cold water.

6.  First sieve the flour into a large glass bowl, add the butter and a pinch of
salt. Working quickly, rub the butter into the flour until it looks like coarse
sand and there are no large lumps of butter left

7.  Then add the water one tablespoon at a time. As soon as the water is
absorbed, using your fingers bring the pastry together into a ball.

8.  This now needs to be wrapped in plastic wrap and popped into the
refrigerator for 15 minutes or 30 minutes if possible.

9.  And now we’ll put the pasties together. Begin by rolling out the pastry
into a circle to the size of a tea plate. Trim off the excess pastry. This
is the base for the Cornish pasty.

10.  50g onion, finely
chopped
1
2  110g potato, cut into
1/4 inch /5 mm dice
3  110g rump steak,
4 cut into small cubes
 salt and pepper
 1 egg, lightly beaten

11.  Into a glass bowl add the beef, potato, chopped onion and salt and
pepper. Mix these together really well.

12.  Lay the filling down the center of the pastry circle. Using a beaten egg
and a pastry brush, dampen the edges of the pastry circle.

13.  Draw the edges of the pastry together and press well to seal the
pasty.

14.  Brush all over with beaten egg to create a golden brown pasty when
cooked.

15.  Cook in a very hot oven, 220C/Gas 7 for 45 minutes.

17. Made by:
 Julia Megalinskaya
 Kate Rogachova
 Anna Tilte
 Maria Kozakova
School 622