Third prize in the 20th of October, 1912 Sunday Times Recipe contest (reference)
"Cornish Pasty" by In Memoriam: Mr. Ducke is licensed under CC BY-NC 2.0
Ingredients:
Any pastry
1 good sized mutton chop (about ¾ lb (340 g) meat)
¾ lb (340 g) potato
salt and pepper
¼ teaspoon powdered thyme
1 egg (optional)
Method:
Cut meat and potatoes into small dice and mix
Season with salt, pepper and thyme
Roll the pastry out thin and cut into squares about 6 inches (15 cm) across
Put a little mixture on each square
To seal, bring the two opposite corners of square to meet on top, squeeze edges and pinch (the edges will stick better if wetted with a little raw egg).
Bake 15 or 20 minutes
Submitted by Mrs Bickerdike, Post Office, East Fremantle