Cornish Pasties

[Kate Ellery]

I probably asked the question the wrong way because I thought that "swede" was an Aussie term for rutabaga. I had never heard it. But apparently the word "rutabaga" is Swedish in origin, because rutabagas grow in the wild there. Live & learn.

I copied Kate's recipe, and read that these freeze/reheat well. I may give them a shot soon. Anything with lard AND butter has got to be good.

Swede is the Aussie name @John Brunner apparently they were grown in Australia to feed cattle

One of best home made pasties I’ve even tasted was by a friend who lived 20 km from us ….shed make a tray each and every year for My hubbies birthday , which she did this year as well …..sadly it was the last time ..as her husband died 2 days latter …..and she’s moved to a tiny unit in the city
She always cut the veggies up the day before …l.and put them in a a large Tupperware container that has a fine plastic sieve in the bottom
left it overnite ……it drained any excess fluids out of the potatoes**** …..so the mix wasn’t sloppy / soggy ……a flick of flour helps as well

She also bought ….sorta …..mince rather than chucks of steak …..the butcher used to chop it for her so it looked like a ..larger than normal minced steak …..she only ever used butter in the pastry ..no lard ( she was born and lived in our area all her life till 3 months ago ) she’s 88

If you can hang off …..trying them ….I’ll post …. her recipe for the pastry …..when I go home on Thursday …it was the best ..John

and the draining of veggies is important as well **

 

[John Brunner]

Swede is the Aussie name @John Brunner apparently they were grown in Australia to feed cattle

One of best home made pasties I’ve even tasted was by a friend who lived 20 km from us ….shed make a tray each and every year for My hubbies birthday , which she did this year as well …..sadly it was the last time ..as her husband died 2 days latter …..and she’s moved to a tiny unit in the city
She always cut the veggies up the day before …l.and put them in a a large Tupperware container that has a fine plastic sieve in the bottom
left it overnite ……it drained any excess fluids out of the potatoes**** …..so the mix wasn’t sloppy / soggy ……a flick of flour helps as well

She also bought ….sorta …..mince rather than chucks of steak …..the butcher used to chop it for her so it looked like a ..larger than normal minced steak …..she only ever used butter in the pastry ..no lard ( she was born and lived in our area all her life till 3 months ago ) she’s 88

If you can hang off …..trying them ….I’ll post …. her recipe for the pastry …..when I go home on Thursday …it was the best ..John

and the draining of veggies is important as well **

I read that rutabaga leaves were used to feed livestock. I assume that meant the critters grazed on them as well as ate the foliage that humans harvested.

I appreciate your taking the time to fetch that recipe, Kate. I'm in no rush. And I'll heed the advice to get rid of the moisture in the veggies. It makes sense.

 

[Don Alaska]

I read that rutabaga leaves were used to feed livestock. I assume that meant the critters grazed on them as well as ate the foliage that humans harvested.

I appreciate your taking the time to fetch that recipe, Kate. I'm in no rush. And I'll heed the advice to get rid of the moisture in the veggies. It makes sense.

I have read that both turnip leaves and rutabaga leaves were used to feed livestock and the poor in the old days would glean the turnip and Swede roots to sustain them during the winter, mostly in the UK but also in North Americas as well.

 

[Marie Miller]

I have read that both turnip leaves and rutabaga leaves were used to feed livestock and the poor in the old days would glean the turnip and Swede roots to sustain them during the winter, mostly in the UK but also in North Americas as well.

Rutabagas are turnips crossed with cabbage. Raw they make a good winter salad which tastes similar to radish. I like them peeled and sliced raw. Add them to a vegetable bed for a roast or meatloaf.

 

[Kate Ellery]

I’ve got the recipe from our friend yesterday @John Brunner

There’s are the very best I’ve tasted …..I noticed she’s written you can use flaky pasty ……I’ve eaten many of her pasties but never had one with shop bought pastry, that she made

Oops the photo of the page is to big …I’ll add it here ..maybe latter tonite

 

[Kate Ellery]

@John Brunner



Pastry

8 ounces of Plain flour

8 ounces Self raising flour

6 ounces of very cold butter ( not oil / butter mix type of butter )

I cup of very cold water

Cube butter and rub into sifted flours , when crumbly looking , add very cold water …and mix

Don’t overwork it you will get tough pastry …

Filling

Shirley ….still works in pounds and ounces when cooking …..


I .Pound of coarsely minced beef
1 .onion chopped
3 .Large potatoes small cubes
1 . Carrot grated
Large piece of pumpkin …small cubes
Salt and pepper

Mix all together and place in a Tupperware container that has a plastic rack with a drain holes…. overnight
so mix is not soggy from liquid from potatoes ( drain any liquid )

Make pastry ( it’s better if let sit in fridge overnight, wrapped in plastic wrap ) take out if fridge and hour before you want to use it

Roll out pastry , cut saucer size rounds , fill with mixture ….crimp / join pastry

Cook 180 c for 10 mins

Turn down to 160c Cook 20 mins, check not browning to quickly

 

[John Brunner]

@John Brunner



Pastry

8 ounces of Plain flour

8 ounces Self raising flour

6 ounces of very cold butter ( not oil / butter mix type of butter )

I cup of very cold water

Cube butter and rub into sifted flours , when crumbly looking , add very cold water …and mix

Don’t overwork it you will get tough pastry …

Filling

Shirley ….still works in pounds and ounces when cooking …..


I .Pound of coarsely minced beef
1 .onion chopped
3 .Large potatoes small cubes
1 . Carrot chopped
Large piece of pumpkin …small cubes
Salt and pepper

Mix all together and place in a Tupperware container that has a plastic rack with a drain holes…. overnight
so mix is not soggy from liquid from potatoes ( drain any liquid )

Make pastry ( it’s better if let sit in fridge overnight, wrapped in plastic wrap ) take out if fridge and hour before you want to use it

Roll out pastry , cut saucer size rounds , fill with mixture ….crimp / join pastry

Cook 180 c for 10 mins

Turn down to 160c Cook 20 mins, check not browning to quickly

Thanks, Kate. I might do what I usually do...some hybrid of recipes. I like the thought of rutabaga in them, and the thin peel of the veggies sounds better than a fine dice. When I make these, I'll let you know how they turn out. I'll have to play with it. The first recipe says to bake at 425°F for 20 minutes, then reduce heat to 325°F, bake an additional 40 minutes. The second recipe used lower heat and half the bake time (350°F for 10 mins, reduce heat to 325°F, bake an additional 20 mins.)

And where is Shirley from that she works in pounds & ounces? I use either for some things because I tend to weigh out some ingredients (like flour) rather than use volume measurements, and metric is more accurate.

 

[Kate Ellery]

Thanks, Kate. I might do what I usually do...some hybrid of recipes. I like the thought of rutabaga in them, and the thin peel of the veggies sounds better than a fine dice. When I make these, I'll let you know how they turn out. I'll have to play with it. The first recipe says to bake at 425°F for 20 minutes, then reduce heat to 325°F, bake an additional 40 minutes. The second recipe used lower heat and half the bake time (350°F for 10 mins, reduce heat to 325°F, bake an additional 20 mins.)

And where is Shirley from that she works in pounds & ounces? I use either for some things because I tend to weigh out some ingredients (like flour) rather than use volume measurements, and metric is more accurate.

The fact she’s a year off 90 years old and never fully accepted metric ….shes got 3 sisters and they are all the same …they were born where I live …lived there all her life till 2 months go … @John Brunner

I’d grate carrot tho ….

I’d think strips of veggies would be soggy / overcooked / mushy ….nah dice them John …..remember you are not allowed to change traditional Cornish pasties

 

[Ken Anderson]

I think my mom used rutabagas in a lot of things, sometimes mixed with potatoes.

 

[John Brunner]

I think my mom used rutabagas in a lot of things, sometimes mixed with potatoes.

I don't think I ever saw a rutabaga or a turnip until my adult years. As an adult I always had raw fresh veggies (including turnips) and homemade dips on hand, and may have cooked with rutabaga just a few times.