PENDARVIS HOUSE CORNISH PASTY
The Pendarvis House is located in Mineral Point, WI, settled by miners from Cornwall, England who were brought there to work in the lead mines in the 19th century. The pasty was a favorite lunch dish of the miners as it could be carried to work in their pockets and eaten at their pleasure, not worrying about it leaking into their pockets. This makes one large pasty which can be sliced up to feed 6-8.
Provided by Dan-Amer 1
Categories Savory Pies
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- First prepare the crust. Combine the flour and salt and work in the lard. Add 2/3 cup water (more if necessary) until dough holds together. Knead well and form into a ball. Refrigerate until needed. Then prepare the filling. Remove bone, gristle, and membranes from the meat and cut into 1/2 inch cubes. Combine the meat, potatoes, onions, and suet. Add the salt and pepper, mixing it in well. On a well-floured board roll out the dough into a circle approximately 16 inches in diameter. Place circle onto baking sheet with half of circle lapping over edge of pan. Place the filling onto the circle, keeping the mixture 1 inch from the edges and as straight as possible. Moisten the 1 inch edges with water and with a quick, careful motion flip lapping side over. Press edges together well, then fold over 1/2 inch and pinch to seal well. make 3 cuts in top cruse to allow steam to escape. Bake at 350 degrees F for 2 hours. Use 4 large spatulas to lift onto serving platter. Serves 6-8.
AUTHENTIC CORNISH PASTIES
This is a delicious, simple pasty (pronounced "pass-tea" ) recipe. No gravy is needed, as it makes its own. The crust is sturdy but good. These have no turnips or swedes; you can add them if you like. My husband hates them, so I leave them out. Prep time is estimated, as I've never paid attention to how long it takes. Note: if measuring the flour by volume rather than weight, be sure to stir it first, or you will end up with too much flour, and thus a tough, dry crust.
Provided by Halcyon Eve
Categories Savory Pies
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425* F.
- Combine potato, onion, meat, and seasonings; mix together well.
- Cut butter and shortening into flour in a bowl until mixture resembles fine crumbs. Add about 2 tablespoons cold water and mix with a fork to form a firm dough (add more water if necessary, until mixture just holds together).
- Turn dough out onto a floured surface and knead lightly a few times. Cut into quarters, and roll each quarter out into a 6-7 inch circle. Trim by using a small plate placed over pastry and cutting around edge with a small, sharp knife.
- Divide filling between each circle of pastry. Wet edges with water and fold pastry into a semi-circle, pressing edges together. Flute edges with fingers to form a tight seal.
- Place pasties onto a baking sheet and brush with egg or milk. Bake at 425* F for 40-45 minutes, or until golden and heated through. May be served hot or cold.
Nutrition Facts : Calories 503.2, Fat 27.5, SaturatedFat 11.9, Cholesterol 77, Sodium 124.4, Carbohydrate 55.2, Fiber 3.2, Sugar 1.8, Protein 8.9
CHEF JOHN'S CORNISH PASTY
This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That's because to make this to its original, and very sturdy specifications, you're forced to over-mix the dough; a cardinal sin that literally gives pie makers nightmares.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes
Time 3h25m
Yield 4
Number Of Ingredients 15
Steps:
- Cut flour, lard, cold butter, and 1 1/2 teaspoons salt together in a bowl with a pastry blender until mixture has the consistency of coarse crumbs. Make a well in the center and pour in ice water. Mix with a fork until mixture begins to come together; use hands to form into a dough ball.
- Turn dough out onto a lightly-floured work surface and knead until dough is smooth and forms a firm ball, about 2 minutes. Wrap dough tightly in plastic wrap and refrigerate until chilled, at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
- Stir steak, potatoes, onion, turnip, 1 1/2 teaspoons salt, black pepper, and cayenne pepper together in a bowl until evenly-combined.
- Beat egg and 1 teaspoon water together in a small bowl.
- Divide dough into 4 equal rounds and roll each round out to about 1/8-inch thickness and 8-inches in diameter. Brush each dough round with egg mixture.
- Place 1/4 of the steak mixture slightly off-center on each round of dough, and top steak mixture with 2 slices butter. Fold dough over steak filling to form a half moon shape and press edges together to seal. Trim excess dough from edges of pasties. Transfer pasties to the prepared baking sheet and crimp edges with the tines of a fork; poke fork 1 time into the top center of each pasty and brush tops with egg mixture.
- Bake in the preheated oven until browned and bubbly, about 1 hour. Cool on a wire rack for 5 to 10 minutes.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 10.1 g, Cholesterol 138.5 mg, Fat 45.5 g, Fiber 1.3 g, Protein 12.9 g, SaturatedFat 22 g, Sodium 1920.9 mg, Sugar 1.4 g
CORNISH PASTY
Reawaken childhood memories of summer holidays with Sara Buenfeld's eat-by-the-sea favourite, the Cornish pasty
Provided by Sara Buenfeld
Time 1h20m
Yield Makes 4
Number Of Ingredients 9
Steps:
- Rub the butter and lard into the flour with a pinch of salt using your fingertips or a food processor, then blend in 6 tbsp cold water to make a firm dough. Cut equally into 4, then chill for 20 mins.
- Heat oven to 220C/fan 200C/gas 7. Mix together the filling ingredients with 1 tsp salt. Roll out each piece of dough on a lightly floured surface until large enough to make a round about 23cm across - use a plate to trim it to shape. Firmly pack a quarter of the filling along the centre of each round, leaving a margin at each end. Brush the pastry all the way round the edge with beaten egg, carefully draw up both sides so that they meet at the top, then pinch them together to seal. Lift onto a non-stick baking tray and brush with the remaining egg to glaze.
- Bake for 10 mins, then lower oven to 180C/fan 160C/gas 4 and cook for 45 mins more until golden. Great served warm.
Nutrition Facts : Calories 1174 calories, Fat 68 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 114 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 34 grams protein, Sodium 1.96 milligram of sodium
More about "pendarvis house cornish pasty food"
THE PERFECT TRADITIONAL CORNISH PASTY RECIPE
From thespruceeats.com
PENDARVIS HOUSE MENU | PRINT | WISCONSIN HISTORICAL SOCIETY
From wisconsinhistory.org
City Mineral PointCreation Date after 1935County IowaImage ID 99817
PENDARVIS & TRELAWNY - MINERAL POINT LIBRARY ARCHIVES
From mineralpointlibraryarchives.org
CORNISH PASTY CO. » FULL DINING ROOM MENU
From cornishpastyco.com
EATING BRITISH IN AMERICA: THE ENDURING POPULARITY OF THE PASTY
From anglotopia.net
PENDARVIS - HAVE YOU EATEN A CORNISH PASTY BEFORE? PASTIES.
From facebook.com
CORNISH PASTY MAKING AT PENDARVIS HOUSE - FACEBOOK
From facebook.com
HOME - THE CORNISH BAKERY
From thecornishbakery.com
CORNISH PASTY - 4 FOOD SAKE
From 4foodsake.com
PENDARVIS CORNISH | ETSY
From etsy.com
WHERE CAN YOU FIND THE BEST CORNISH PASTY? - SALTY SONGS
From saltysongs.com
THE TASTY CORNISH PASTY - THE DAILY MEAL
From thedailymeal.com
AUTHENTIC CORNISH PASTY RECIPE - THE DARING GOURMET
From daringgourmet.com
IMAGE COURTESY OF THE MINERAL POINT LIBRARY ARCHIVE
From pendarvis.wisconsinhistory.org
CORNISH PASTIES BY POST DELIVERED TO YOUR DOOR FROM CORNWALL
From cornishpasties.com
PENDARVIS (MINERAL POINT) - ALL YOU NEED TO KNOW BEFORE YOU GO
From tripadvisor.com
TRADITIONAL CORNISH PASTIES - HOUSE OF NASH EATS
From houseofnasheats.com
CORNISH BAKE HOUSE • ST. IVES • CORNWALL - SOUTH WEST ENGLAND
From tuugo.co.uk
GREAT FOOD FROM BRITAIN: THE CORNISH PASTY - COUNTRY LIFE
From countrylife.co.uk
A SHORT HISTORY OF ... | FOOD | THE GUARDIAN
From theguardian.com
VISITING PENDARVIS WISCONSIN HISTORIC SITE IN MINERAL POINT | USA
From betweenenglandandiowa.com
CORNISH PASTY CO.
From cornishpastyco.com
ALL ABOUT TRADITIONAL CORNISH PASTY - THE SPRUCE EATS
From thespruceeats.com
HOW THE CORNISH PASTY BECAME A MEXICAN DELICACY - ECONOMIST
From economist.com
CORNISH PASTIES | READER'S DIGEST CANADA
From readersdigest.ca
CORNISH PASTY
From cornishpastycotogo.com
CORNISH PASTIES | KING ARTHUR BAKING
From kingarthurbaking.com
READ ALL ROADS LEAD TO PENDARVIS HOUSE ONLINE - SCRIBD.COM
From scribd.com
BBC - A HISTORY OF THE WORLD - OBJECT : CORNISH PASTY MONEY BOX
From bbc.co.uk
PENDARVIS HOUSE CORNISH PASTY RECIPE - FOOD.COM
From pinterest.co.uk
THIS IS HOW MUCH A PASTY COSTS AT CORNWALL'S TOP BAKERIES
From cornwalllive.com
CULINARY HISTORY DINNER AT PENDARVIS - THE HISTORY LIST
From thehistorylist.com
PENDARVIS HOUSE | TECHNOLOGY TRENDS
From primidi.com
PENDARVIS (MINERAL POINT, WISCONSIN) - WIKIPEDIA
From en.wikipedia.org
EXPLORE - PENDARVIS
From pendarvis.wisconsinhistory.org
THE 10 BEST CORNISH PASTIES ACCORDING TO TRIPADVISOR AND GOOGLE
From cornwalllive.com
THE WESTERN HOTEL - THE TRADITIONAL CORNISH PASTY
From hotelstives.com
CORNISH PASTY – FEAST OF MONARCHS’ AND MINERS’
From cornishfoodie.com
THE CORNISH PASTY - BRITISH HERITAGE
From britishheritage.com
120 CORNISH PASTIES IDEAS IN 2022 | CORNISH PASTIES ... - PINTEREST
From pinterest.ca
ENJOY A SLICE OF CORNISH LIFE AT PENDARVIS
From archive.jsonline.com
PENDARVIS HOUSE CORNISH PASTY - PLAIN.RECIPES
From plain.recipes
THE GREAT BRITISH PASTY & PIE CO. - BRITISH PASTIES IN CANADA!
From gbpastyandpie.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love