Cornish Loaf Recipes
FAVORITE CORNISH PASTIES
Years ago, when bakeries in my Midwestern hometown made pasties, people scrambled to get there before they were all gone. Now I make my own...filled with meat, potatoes and vegetables, they make a complete meal and are great for picnics or potlucks. -Gayle Lewis Yucaipa, California
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the round steak, potatoes, carrots, onion, parsley, salt and pepper. Add butter and toss to coat; set aside. , For pastry, combine flour and salt in a large bowl. Cut in shortening until mixture forms pea-size crumbs. Sprinkle with water, 1 tablespoon at a time. Toss lightly with a fork until dough forms a ball. Do not overmix. , Divide dough into fourths. Roll out one portion into a 9-in. circle; transfer to a greased baking sheet. Mound about 1-1/4 cups of meat filling on half of circle. Moisten edges with water; fold dough over mixture and press edges with fork to seal. Repeat with remaining pastry and filling. , Cut slits in top of each pasty. Brush with beaten egg if desired. Bake at 375° for 50-60 minutes or until golden brown.
Nutrition Facts : Calories 1129 calories, Fat 64g fat (20g saturated fat), Cholesterol 94mg cholesterol, Sodium 1349mg sodium, Carbohydrate 96g carbohydrate (7g sugars, Fiber 6g fiber), Protein 38g protein.
CORNISH LOAF
More of a cake really. My mum used to make this for school pack up. Its especially nice spread with some butter or with custard. You can use any dried fruit that takes your fancy.
Provided by Little Sand Fairy
Categories Dessert
Time 1h30m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to Gas Mark 3, 160 C degrees.
- Rub margarine into flour until mixture resembles fine breadcrumbs.
- Add all other dry ingredients.
- Mix eggs with milk together lightly.
- Mix milk mixture into dry mixture.
- Bake in 2 loaf tins for approximately 1 hour or until a knife inserted into the loaf comes out clean.
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