The Cornish Association of New South Wales in Australia are having a special Cornish Fayre Day on Saturday 23 July, 2011.
A Pasty making demonstration and workshop (up to 12 people can get hands on) will be held.
Plus there will be a Pasty lunch , an afternoon tea with other yummy Cornish food like congress tarts, fairings, and saffron cake.
The wonderful research and members borrowing library will be available for viewing and borrowing
Plus some great talks, music, and song.
Attendees will hear about:
– The Last Grain Race
– The 2011 Kernewek Lowender
– The formation of Cornish Identity
At Epping Baptist Church – main hall – corner of Carlingford Road and Ray Road, Epping – from 11am to 4pm Cost A$10.00
More details: firstname.lastname@example.org
Cornish Pasty (CANSW recipe)
(Made to feed the tin & copper miners their crowst or lunch.)
Ingredients: 1lb plain flour, pinch salt, 5 ozs Margarine/Butter, 5 ozs Lard, cold water, raw finely diced steak (skirt or similar), sliced Swede turnip, diced Onion or Leek, sliced Potato, seasoning to taste. Egg. Parsley.
Instructions: Rub Lard into the flour and salt to resemble fine breadcrumbs, mix to a dough with enough cold water. Roll into a rectangle and dot the top 2/3 pastry with marg., fold up bottom 1/3 and top 1/3 down. Turn pastry so that the open end is nearest to you and repeat the process until all Lard is used. Chill pastry in refrigerator for 1 hour. This should be enough pastry to make 1 dozen small pasties. Roll pastry out into 12 circles using a small plate to size. Place a small amount of raw sliced Potato in the centre of the pastry. Add a small amount of raw diced steak, sliced Swede, diced onion, also on pastry. Season to taste, add some chopped parsley and a nob of Marg. Seal edges by crimping securely, brush top with beaten egg, make a small slit in the top.
Bake at 450 F for 15 mins, in the top of a pre-heated oven. Lower oven to 325 F and put on lower shelf. Cook for a further 25-30 mins.
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