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Cornish Pasty RECIPE PASTRY: 4 ozs. of plain flour, 2 ozs. of fat and a pinch of salt mixed with just enough cold water to make a firm pastry dough. FILLING: A potato finely sliced, an onion and some turnip finely cut, 4 ozs. of steak that may be chuck or skirt, cut into little pieces, salt and pepper to your taste. METHOD: Roll pastry into a round. On one half put some sliced potato, then some onion and a little turnip, which can be left out if not to your taste. Put meat on top and add seasoning. A few thin slices of potato will save meat from drying. Wet edges of pastry and fold it over three quarters of the way, bringing up other edge to meet it. Crimp these together by pinching with left hand and folding it over with right. Thus you have made a rope-like edge to your pasty. Put it on baking sheet and bake in oven at 425F mark 7 for 10 minutes. Now lower heat to 350F mark 4 for 30 minutes more.
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MK Sundan Dear folks (whoever's home H. Ne gave the Cornish Rove enjoying even brown! Lots of sports here, good ole Neily и 61.19 Be property addressed POSTCODE IT The Ross Jamily doubling dou had hinton, me in as perither to Tennis & mediocre goff I samenwe 20 hisself for better colt - all 16 East Heath Road golf the 3 of us for swemmin LEATING - Trends of H's. Велика of trick чё came visiting yesterdsuffure was foundme. отры Happily THE CORNISH PASTY was the chief diet of the Cornish miners and fishermen about 150 years ago. Pasties were made with a variety of sweet w and savoury fillings to suit the individual's taste. Each pasty was marked with its future consumer's initials on one end. He would start eating at the opposite end in case a portion was left over for another meal. The pasty was a convenient meal for the miner to take underground and hundreds of thousands must have been eaten in Cornwall's mines. POSTCARD COLLECTORS SERIES. A, NIH London, N.W.3. EXCLUSIVELY PUBLISHED BY MURRAY KING, STUDIO CASA MIA, ST. IVES, CORNWALL.
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