[quote=kernowyon;86632]
Quote:
Originally Posted by madderbat  I know this will open up a can of worms with other Cousin Jacks, but this is my gran's recipe
Obviously not many other cousin jacks out here!!!!
great recipe but my granny and my mum both always used beef skirt for their pasty and always diced all the veg.
Also I can remember the pasty touching both sides of the oven and having to cut it in half to eat. 'Half for now, other half for crib tommorow' |
You are perfectly right about the meat, should have put skirt instead of shin (never quite sure what the difference is!) Apologies for that.
Nan used to slice her swede paper thin in little slices, same with potato, but how do you describe that to 'furriners'? I usually find that if I try and use slices it's quite easy to split the pastry, so grated is easier. Tastes the same though!
And yes, we used to get enormous ones and have to 'run up and down the garden to make room'! Probably explains why I am overweight now
