Cornish Pasties a la Ollie
Purists do not crimp the top of the pasty, although that is much easier and helps prevent leakage. Edge crimping is preferable to the purist. But it's your choice!
Purists also do not add carrots, but many people do. Again, it's a personal choice. I also add spices and certain other ingredients which a purist would not. Too bad, I like my pasties the way I make them
Check out this very cool interactive graphic of a cow showing cuts of meat and how best to use them.
Next finely chop shallots if you have them (a kind of sweet onion) or just a regular onion. We are making 4 pasties today so you need about one large onion.
Put the margarine in a fry pan, bring it to a bubble, turn it down to simmer and add the other 2 ingredients. Mix it up quickly and turn the mixture off. You aren't cooking it, just mixing and getting it hot. Set it aside.
Rolling The Pastry Circles
Layering the Filling
You are almost ready to start layering in a half-moon shape. Some people like to lay their pastry circle with half draped over their rolling pin. I don't bother because I don't find it difficult to know where the middle is or to pull the other half up over the layers when I'm done.
Your first layer is always meat. Make a nice thick layer about 1 inch thick. Be sure you leave about an inch of pastry free around the edge for sealing and crimping.
Next comes onions, followed by salt and pepper to taste, then a drizzle if the gravy-bouillon cube mixture you made. This is where I like to add another drizzle of HP Chicken 'n Ribs Sauce. If I can find HP Fruity I use it instead. I also add Fine Herbes at this point because I love the flavour they add.
You might like to use HP Bold Sauce if you like a bit more tang to your food. You could add Worcestershire sauce too but be careful not to put on too much liquid.
When you're done layering, sprinkle a little bit of flour on top. Done and ready to fold over and crimp those edges!
Now brush the top of each pasty with a bit of milk and pierce the top in 2 spots with a sharp knife. Place each finished pasty on a lightly floured baking sheet and bake in a 320-340' oven for about an hour. Be sure to use the middle rack so the bottom of your pasties don't burn. Watch them carefully as you may need to bake for a bit longer.
I cut one in half to show the inside. Mmmm so good!