Cornish Pie
150 g (6 oz) shortcrust pastry
1 lb (450 g) shoulder of mutton
1/2 teaspoon pepper
1 lb (450 g) apples
1 lb (450 g) onions
1 teaspoon each of salt and sugar
- Cut the mutton into neat pieces, removing as much fat as possible. Stew for 45 minutes until tender.
- Slice the onions and scald them by dropping into a pan of boiling water. Drain and put aside.
- Peel, core and slice the apples.
- Place a layer of onion and apple in the bottom of a deep pie dish, sprinkle with salt, pepper and sugar.
- Add a layer of meat and season.
- Continue with alternating layers of apples, onion and mutton. Finish with a layer of apple.
- Roll out the pastry and cover the pie. Decorate and glaze.
- Bake at 200°C, 400°F, mark 6 for 15 minutes, then reduce the heat to 180°C, 350°F, mark 4 and bake for a further 30 minutes or until the pastry is golden brown.
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Sounds good. Although, maybe more of a winter pie than a summer one?
Comment by tim @ 6/29/2006 9:15 pm
[…] I’m all for a cooking meme. There should be more recipes on blogs. We do eat, right? A Cornish Pastie recipe at Wrong Side. Here’s one for duck (or chicken) and poached quince - one of my favourites. There’s nothing quite like poached quince - even if it takes some time to poach to that amazing colour, it’s incomparably delicious. […]
Pingback by archive : s0metim3s :: Quince :: June :: 2006 @ 6/29/2006 11:02 pm