Friday, April 06, 2007

The Pasty from Cornwall

Not sure where this Cornwall place is...but the Cornwallish, Cornwallians, Cornish, were the creators of the Pasty. It is not a sticker that covers your nipple. It is not pronounced like a sticker that covers your nipple, either. The U-ppers in Michigan pronounce it in a way that it rhymes with "nasty." I heard it pronounced like a "pasta" with an EE at the end too. Who cares. The food is GOOD!

It is basically a shmancy hot pocket :)

Here is my recipe:
Pork, Potato and Apple Pasty

1/3 lb ground pork
1 medium yellow potato
1 large granny smith apple
2T chopped onion
1 sheet of Pepperidge Farm puffed pastry
2T butter, melted

Cut the apple and potato to similar sizes. In a bowl, mix apple, potato, pork, and onion. On thawed pastry, heap a mound of mixture in the middle. Pull up both sides of pastry and meet in the middle, closing the pastry by pressing the dough together. On a cookie sheet with parchment paper, place Pasty with seam on the side. Pour butter over the pasty. Bake at 375 for 45-50 minutes.

There is no cheese in this pasty, but you could put some swiss or gruyere inside and it would be awesome!

And looky! A picture!

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