Growing up we visted Pendarvis in Mineral Point, Wisconsin. Pendarvis is a historical Cornish lead mining settelment. It was a relly fun place to vistit as a child. While we were there they told us about pasties. I was facinted by them then. I bought a little brouchure for 10 cents with a recipe for Pasties and a recipe for saffron cakes. I've only ever made the pasties.

The back of the brouchure says:

Cornish Pasty

In Cornwall the miners had for centuries gone to the mines carrying a "pasty" for their noon lunch. A pasty was almost an ideal food to carry to a mine. The miner's wife would roll out pastry douugh, much like a pie crust, into which shee put cubes of beef, chopped suet, sliced potatoes and onions. The dough would be folded across the top and the whole baked on a flat stone or pan. The miner would carry the pasty to the mine in the pocket of his jacket, or in his dinner pail, for his noon meal. If the mine had a steam engin, the pasty would be placed near the steam pipes. At noon, the pasty would be wamr and tasty for the miner's lunch. The Cornish miners brought this custom with them when they emigrated to the lead mines in and around Mineral Point.

The following recipe is found on the inside:

Cornish Pasty

Crust:

• 4 C flour
• 1 1/2 tsp. salt
• 1 tsp. baking powder
• 1 3/4 C lard (I used crisco when I made them)
• 1 egg beaten
• 1 Tbs. vinegar
• 1/2 C water

Mix the flour, salt and baking podwer. Cut in lard until crumbly. Mix in remaining ingredients.

Filling:

• 6 medium potatoes, diced
• 1 medium onion, chopped
• 1 lb ground chuck steak (or cubed sirloin) (I used lean ground beef)
• salt and pepper to taste

Mix together.
Roll out dough into four 8-inch circle. Place mixed pasty ingredients on half of each circle. Dot with butter. Moisten edge of pastry with water and fold over. Seal tightly with fork or by rope twist crinkling. Prick top. Bake on cookie sheet in preheated 400 degree oven for 15 minutes. Reduce heat to 350 degrees and bake for an additional 45 minutes.