CORNISH PASTY

7day marathon hummm good Idia for me.Now a days I am becoming very lazy to post my recipes my be because of weather here or I am becoming old:) i don't know any way. When I saw Srivalli s post about 7 day marathon I thought let's worm up my self and joined the marathon. This is a 7 day bloging marathon means we have to post each day a recipe for 7 days. Valli gave us some 7 themes to choose in those themes I have choosen regional and from to day I am here with 7 British recipe. So for these 7 days my theme is REGIONAL CUISINE BRITISH..
Cornish Pasty is a filled pastry commonly associated with cornwall in South West England in the United Kingdom.I have seen this recipe in Travel&living channel and noted the recipe .But that time I missed some ingredients so googled and got the recipe here.I changed the recipe to vegetarian but used eggs.The traditional Cornish Pasty is filled with meat and vegetables, The filling ingredients must never be cooked before they are wrapped in the pastry.I turned it in to my vege style with carrot,potato,cauliflower and cabbage,onion.Actually this is a complete meal itself which miners,farmers use to have for there lunch.In one way this is a packed meal for the workers at there work place.For cornish tin miners who were unable to go for lunch and they are covered with dirt from head to foot so this pastry is made for there convenience. They hold the folded crust and eat the rest with out touching it. This pastries are popular with farmers and labourers particularly in the North East England also . It turned out fantastic for me, check out the recipe how I made it..

INGREDIENTS:---

For pastry dough:

• All purpose flour --- 2 cups
• Salt 1/4 tea sp
• Baking powder -- 1 tea sp
• Butter -- 1/2 cip diced
• Water -- 1/4 cup

Shift flour,salt,baking powder in to a bowl, add butter mix with your hands to combine butter and flour.
Rub well to make this flour and butter mixture in to a breadcrumbs consistency.
Add water and make a stif dough, sprinkle little by little water and mix the dough make sure that dough should not be sticky and don't stretch the dough.Cover and leave it a side.
FOR FILLING:--

• Onion -- 1 chopped
• Potato -- 1 mediun peeled and diced
• Carrot -- 1 big diced
• Cauliflour --- 1 cup chopped
• Cabbage -- 1/2 cup finely chopped
• Mushroom -- 1cup chopped
• butter or olive oil -- 1tab sp
• Salt -- 1/4 tea sp
• Pepper powder -- 1 tea sp
• Cheddar cheese --- 1 cup shredded
• Egg --1 for brushing the pastry

Method:--

1.Heat oil or butter in a pan add chopped onions and fry till they turn in to translucent.
2. Add chopped potato and carrot sprinkle half salt mix well cover and cook for 3 minutes.
3.Then add chopped cauliflour,mushrooms,cabbage,remaining salt, pepper powder and sprinkle 1 tab sp water cover and cook in low heat for 10 minutes.
Here you can add 1 beaten egg and 1/4 cup milk to this vegetable mixture to enhance the taste of the filling.
4. Stir occasionaly and cook till mixture become dry,If you make sure there is no moisture in the vegetable mixture, add cheese mix well and remove from heat and let it cool.
5. Divide pastry dough in to equal portions and roll each portion in to 1/4 inch thick and 5 inches round, don't stretch the dough.
6. Place vegetable mixture on one side of the pastry circle,wet the pastry edges with beaten egg and flod the pastry over filling.
7. Press the edges with a fork ( this pastry should be in a half moon shape.)
8.Transfer the pasties to a baking sheet, brush with beaten egg or milk.
9.Preheat the oven at 450 degrees F(230 degrees C) for 10 minutes. Turn oven down to 350 degrees F(175 degrees C) and bake for 35 minutes.

Serve hot with tomato sauce.

Source: Plantain leaf