International Day: Week 3 (England)

Well, I decided to go with pasties (they’re Cornish, and my roommate’s dad brought the recipe home from England years ago). They’re basically pie crust with a dry meat and vegetable mixture inside. The recipe I used called for ground beef, but elsewhere I saw that beef cut into tiny cubes was more traditional, and since I had a roast, I did that instead. You mix your beef with tiny pieces (or gratings in the case of the turnip and carrots) of potatoes, carrot, turnip/rutabaga, peas, and onion, and season it a little. I used beef bouillon, salt, pepper, and sage. One thing I didn’t do but wished I did was to add a little of the beef drippings so that the pasties weren’t quite so dry and dense. I made my own pie crust, but the recipe actually suggested buying refrigerated; you could do either. Since I didn’t really stick to one recipe, I’ll post what I did for the filling.

  • 1 lb. beef roast, finely diced
    1 large carrot, shredded
    1 small turnip, shredded
    1/2 onion, finely minced
    3 medium potatoes, cut into pea-sized cubes
    1/2 cup frozen peas
    1/2 cup beef drippings
    2 tsp. beef bouillon
    1 tsp. salt
    1/2–1 tsp. black pepper
    1/2 tsp. ground sage
    1 egg
    1/3 cup milk

Mix beef, vegetables, drippings, and seasonings in a large bowl. Place 1 cup of mixture on one side of a rolled-out circle of pie crust dough. Fold over the other side and fold the bottom edge over the top and roll under to seal. Mix egg and milk and glaze the top of each pasty with egg mixture. Cut vents in the top. Bake at 350 degrees for 45 minutes. Serves about 6. (Mine made two large pasties and a full-sized beef pie that I froze for later.)

We had British bread pudding with lemon sauce for dessert, a recipe Jon Boy got somewhere, and which go the stamp of authenticity from a British guy his family made it for once. It’s not at all like any bread pudding you’re thinking of. The essential difference is that it uses bread crumbs instead of small pieces of bread. The result is a “pudding” that’s actually more the consistency of a sweet bread, such as zucchini or banana bread, but somewhat moister and denser, seasoned with cinnamon and nutmeg. The lemon sauce is superb with it.

We also had “tea” this afternoon. Hahaha. It was about the least authentic thing ever, but for the purposes of educating a three-year-old, it was great. Being Mormon, we had apple juice instead of tea in our tea cups, and I served animal crackers, saltines, and cheese with the “tea.” We sat at a little table on little chairs (me on the floor). I spoke in a terrible British accent the whole time and called the animal crackers “biscuits,” which had Lego in fits of laughter pretty much nonstop. Afterwards, he asked me to keep talking like I was while we were having our tea party.

This is fun.

3 thoughts on “International Day: Week 3 (England)

  1. Shannon

    So fun. I had pasties in Cornwall and it’s funny how they pronounce the word. You’d think it would be “pah-sties” since the “a” sound in most British words is long. But they make it short and nasally, like they’re from Chicago. Did you know where pasties come from? They were self-contained sandwiches that miners took to work for lunch. They ate them cold.

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