Nanny Bans Cornish Pasties

Dear oh dear, things must be getting pretty desperate in the nursery.

Even by Nanny's standards, she has scraped the proverbial barrel with this incursion into a harmless activity.

This time Nanny vented her spleen on poor old Dave Polley, who was driving his car and innocently munching on a Cornish pasty.

When he had munched all of the filling, he found that he was left with some of the crust.

Now I know that we should eat our crusts up as well; but Dave did what many of us are inclined to do, he lobbed the crust out of the window for the birds to eat.

Unfortunately for him, in the car behind him was an officious git from Penwith District Council who is one of their anti litter officers.

Can you guess what happened next?

Yes, that's right.

Instead of seeing reason, and using common sense, the "officious git" gave Mr Polley a ticket and fined him.

Rumour has it that Penwith District Council are now patrolling parks, looking to arrest people for feeding the ducks.

Common sense has long since flown out of the window.

Those of you who want to make one, and send it as a gift to Penwith District Council or simply eat it yourselves can try this recipe.

Cornish Pasties Recipe

Cornish Pasties originated in Cornwall as a handy way for miners to take their lunch to work.

Shortcrust pastry encases a mixture of finely chopped meat and vegetables.

Ingredients

10 oz flour
A pinch of salt
4 oz of cold butter
1 to 3 tablespoons of water

8 oz of cubed beef
2 potatoes
1 swede/turnip
1 medium onion
salt & pepper
2 tablespoons of fresh parsley
¼ teaspoon of mustard
2 teaspoons of tomato sauce / ketchup (optional)
1 egg

Short Pastry

In a large bowl or food processor sift the flour and salt, cut the cold butter into small cubes and add to the flour.

Rub the butter into the flour with your hands or using the food processor, until it resembles fine breadcrumbs.

Make a well in the centre and add sufficient water to mix to a firm dough.

Handle as little as possible as this prevents the pastry from becoming hard when it is baked.

Roll into a ball, cover with plastic wrap and refrigerate for 30 minutes.

Filling

Preheat oven to 200 degrees C.

Put the cubed meat into a large bowl.

Chop the onion finely, and add to the meat.

Peel the potatoes and swedturnipip, cut into very small cubes.

Mix thoroughly with the meat, add the seasonings (a little water may be added to moisten) and cover.

On a lightly floured bench or board roll the pastry out to around 1/8 inch thick.

Cut 6 rounds, using a 6 1/2 inch diameter plate as a guide.

Arrange the filling evenly in the centre of each round.

Lightly beat the egg and glaze the edge of each round with a pastry brush.

Lift the two opposite edges of the pastry and pull together over the filling.

Pinch at regular intervals along the edge to form a frill.

Brush each pasty with egg and place on a baking tray.

Bake for 3/4 to 1 hour.

Eat hot or cold.