As you probably know I'm British, and my mom has instilled a lot of national pride in me. Lately she and dad have been watching the old TV series Jeeves and Wooster.
Its helping to improve my understanding of British aristocracy, British style humor and the music is not at all bad if you like 1920s songs. This song is our house favorite
In fact the line "only one for me" is on mom and dad's wedding rings. Anyway in one memorable episode Pearls Mean Tears Jeeves and Bertie go to the sea side.
I'm not sure exactly where they are but it could be Cornwall.
Isn't it lovely? Wish I could go there and explore.
In addition to the lovely beaches Cornwall is also famous for one particular food, Cornish Pasties. Tasty little meat pies. You can make them at home and imagine you are walking on the beach!
4 cups sifted all-purpose flour
1/2 cup, 1 stick butter
1 cup solid vegetable shortening
11 tablespoons iced water2 teaspoon salt
Whisk together the flour and salt. Rub in the butter and shortening until the mixture resembles bread crumbs. Put a hole in the center of the bowl and add the ice water and stir until the dough completely comes together. Wrap the dough in plastic wrap and refrigerate for at least one hour.
1 tablespoon olive oil
2 medium onions, peeled and diced
2 small carrots, peeled and finely diced
2 lbs ground lamb
3 medium potatoes, peeled and finely chopped
1 teaspoon herbes de Provence
2 tablespoons Worcestershire sauce
1/2 tsp English mustard powder
1 egg mixed with 1 tbsp water, for the egg wash.
Saute the the onion in the oil over medium heat until softened. Add the lamb and brown 15 minutes. Mix in the herbes de Provence , 2 tablespoons Worcestershire sauce and 1/2 tsp English mustard powder. Reduce the heat to low and cook for hour hour. Add the carrots and cook 10 minutes.
While the meat is cooking prepare the potatoes by cooking them in boiling salter water until tender.
Preheat the oven to 350.
When the meat is done stir in the potatoes and season with salt and pepper.
Roll out the dough on a floured surface and cut out circular rounds of about 6 inches. Put a heaping spoon of filling on one half of each round and fold over the side and crimp shut to make the pasty. Cut an opening for steam to escape, you can make plain lines or do initials like mom did. Place the pasties on a parchment lined sheet pan and brush with the egg wash. Bake for 45 to 60 minutes until golden brown.
Serve with Branston Pickle, HP Sauce, and a side salad.