MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cornish Pasty > Mutton
Categories: Lamb/mutton, Pies, Vegetables, Pastry
Yield: 1 Pasty

1 lb Lean trimmed mutton
3 lg Potatoes; chopped
2 md Onions; chopped
2 md Carrots; chopped
1 pn Parsley; chopped
1 pn Fresh herbs; chopped
Salt & pepper
1 lb Shortcrust pastry

Make the pastry and chill for about and hour before
using.

Chop up the meat finely, mix in the chopped vegetables
with the meat and herbs, seasoning well.

Roll out pastry to a large round. Place meat & vegetable
mixture in the center. Bring over one side of the pastry
to form a half moon.

Crimp edges and glaze with milk. Bake in a moderately
hot oven for 1 hour.

Filling for a Cornish pasty should always be raw.

This Cornish pasty can be made as one large one or
several small ones. In Cornwall, they were eaten by the
tin and copper miners at "Crib" time.

Helen Smith-Twiddy
Celtic Cookbook
Y Lolffa Cyf.
Talybont, Wales, 1979
ISBN: 0 904864 50 2

MM Format by John Hartman Indianapolis, IN

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