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CORNISH PASTIES

6 ounces raw potato, diced
¾ pound lean raw steak or mutton
salt & pepper
2-3 tablespoons cold water
1 tablespoon chopped onion
1 pound shortcrust
egg yolk or milk

Mix the potatoes, cut-up meat, onion, seasoning and water. Roll pastry thinly and cut rounds the size of a saucer. Put one tbsp. meat mixture on each round, dampen edges of pastry with water, press well together and flute with fingers. Stand pasties up right on baking sheet,brush over with egg-yolk or milk and bake at 450°F till pastry begins to brown then reduce to 375°F and continue cooking until meat is tender, about one hour in all. Can be tested with a fine skewer. Enjoy!

Thanks "Welshgirl"!
Illinois, USA

YORKSHIRE PUDDING

4 ounces flour
1 egg
½ teaspoon salt
½ pint milk

Mix flour and salt in a bowl. Add egg and begin to mix it to avoid lumps, keeping mixture as smooth as possible. Add half of milk. Beat well. Gradually stir in rest of milk. Put a little drippings or oil in pan. When hot, pour batter in and cook at 450°F for 35 to 40 minutes (depending on your oven).

Thanks "Welshgirl"!
Illinois, USA

WELSH CAKES

8 ounces self rising flour
4 ounces butter or margarine
3 ounces sultanas
3 ounces caster sugar
1 large egg
½ teaspoon mixed spice

Sieve flour and spice together in a mixing bowl. Add sugar and rub in butter or margarine into mixture (like making pastry). Add the sultanas (raisins) and mix into dough. If mix is to dry add a teaspoon of milk. Roll out to about a ¼ inch thick and cut out using pastry cutter. Heat a thick flat pan (cast iron) and grease the pan with butter, cook until they rise and turn them over. Dust with castor sugar while cooling.

Thanks "Welshgirl"!
Illinois, USA

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