Wednesday, January 31, 2007

Cornish Pasties and Salad with Parmesan Peppercorn dressing

I grew up in Iron County, WI, where mining made the area. "Legend" has it that Cornish miners invented pasties (pronounced PAST-ees, not PASTE-ees) as an easy-to-eat-in-the-mines lunch. Here's the recipe I compiled from some native Iron-County-ers:

Cornish Pasties
Makes 6

(from my mom's friend Linda)
4 c. flour
2 t. salt
1 3/4 cups lard, just under a pound (yeah, you could use Crisco, but it's really not as good)
1 T. white vinegar
1 lg. egg
1/2 cup very cold water

Mix the dry ingredients, then cut in the lard with a pastry cutter. Mix in the last 3 ingredients. Refrigerate at least half an hour before using. (I actually used the KitchenAid this last time and it worked great)

3/4 lb. round steak, finely diced
1/4 lb. lean pork, finely diced
3 c. potatoes, finely diced
1 c. onion, finely diced
finely diced turnips and/or carrots, optional
1 t. salt
1/2 t. pepper

Cut the pastry into 6 equal pieces. Using your hands and a rolling pin (and extra flour if needed), roll into a roughly round shape, about 1/4 inch thick. Place 1/6 of the filling on half of the circle, top with a generous pat of butter, then fold the dough over to enclose the filling. Crimp the edges. Repeat with remaining dough and filling portions.

Place on a greased baking sheet and bake in a 375 degree oven for about an hour, or until crust is nicely browned and potatoes are tender.

Traditionally served with ketchup to dip, but I really dislike ketchup, so I eat mine plain.
Salad with Parmesan Peppercorn dressing
adapted from Rachael Ray

I find the recipe from Rachael Ray too lemony, and I like tomatoes in my salad

1 large head chopped romaine lettuce
Half a pint of grape tomatoes, cut in half
2 green onions, sliced
1/4 cup mayonnaise
1/2 lemon, zested and juiced
1 teaspoon coarse pepper
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano

1 comment:

bfmomma said...

Just re-made this recipe and would add a few comments:
rolling out the dough w/ flour (quite a bit, even) makes it much easier to handle and it doesn't lose flakiness.

Using frozen hashbrowns instead of fresh potatoes is not only a time-saver, but it also insures that everything cooks evenly!