These are SO good, I really should make them more than once a year! Upper Michigan (USA) has several small towns that were originally populated by Cornish miners who worked the mines there. Walking down Main Street in these towns will usually take you past a mom-n-pop cafe’ where you can buy a pasty similar to this recipe. This makes 6 LARGE or 8 MEDIUM pasties–adjust the water** & butter depending on the size you choose. Recipe Recipe #230316 will complete your trip down a Cornwall Main Street.
great stick to your ribs meal for those cold winter nights. serve with mashed potatoes, carrots, mushy peas and lashings of gravy. my own recipe enjoy.
A traditional British steamed savoury pudding – fluffy dumping style suet pastry layered with tender and succulent braised beef steak – pure comfort food. Once you have prepared this, just let it steam quietly away in the background, whilst you get on with other things. Unmould this pudding at the table and serve it immediately with extra gravy, steamed seasonal greens and mounds of fluffy mashed potatoes. There is an urban myth in the UK, that men ask woman who can cook this delicious savoury pudding to marry them……..be warned…….be careful! Preparation time includes the cooking of the beef steak before the pudding is made and steamed. (This recipe comes from my family’s recipe collection – it was cooked regularly by my grandmother and my mum; the original recipe is written in pencil on a scrap of paper………it was like finding real treasure!)
This is my tribute to my recent trip to London. I had something similar in a small pub, and it was my favorite meal in the grand ol’ city! The first time I made this I used cream of mushroom soup and 1 Tablespoon of beef boullion in place of the beefy mushroom soup.
These spicy little meat pies are tasty and quite simple to make. The recipe is based on one posted in a forum about Ambergris Caye. Using a food processor to make the dough is not only a time-saver, but you’ll know it’s the right consistency when a ball forms in the bowl.
