Cousin Jack pasties, originated in the county of Cornwall, England, to fill the miner’s lunch bucket, will make a meal satisfying enough for anyone. A meal-in-a-crust, pasties contain meat, potatoes and onions. Pickle or relish make the perfect accompaniment.
In the early mining days of Colorado, some of the Cornish people came here to make their home, settling in Georgetown, Central City, and Silver Plume. And even today you can find pasties on the menus of restaurants in the mountain towns.
Mrs. Lyman Mills of 4431 Alcott st. is a whiz at making the Cornish meat pies. Her parents came from Cornwall and were in the carpentry business in Silver Plume for a number of years, so she learned the art of pasties making from the experts. Her method is as follows:
2 scant cups flour
⅔ cup shortening
Water to hold together, about ⅓ cup
Mix together and roll out.
1 lb shoulder steak, diced
1 medium potato, shredded
¼ onion, shredded
salt and pepper
Line a pie plate with crust. In half of the crust place half of the potatoes and sprinkle with salt and pepper. Then place half of the onion on top of the potatoes and cover all with steak. Sprinkle salt and pepper over the steak. Fold over the crust and crimp edges. Fill other half of the crust and bake 1 hour at 400 degrees.
Finish off the meal with saffron cake and tea, and you’ll have a meal typical of Cornwall, England, and many of the early-day Colorado miners.