By Teri Cayton
The Parsons Advocate
It seems we have had a few large bucks taken in the area and as I write this I hope I will be one of those. Actually I will be hunting in the southern part of the state and I hope my luck holds as it did last year. I got a decent eight pointer last year and I am going to try to find one a little bigger. Momma Said, “Go big or go home!”
I hope everyone had a safe Thanksgiving and didn’t eat too much. My brother and I fixed a nice meal and enjoyed each other’s company for a few days. The only thing missing was Gran’s stuffing. I have tried but it just doesn’t measure up. It is great to spend time with family and it is my sincere hopes that all of you had a good visit with your loved ones.
I will keep you posted next week how the hunting trip went and I hope that I can report very, very good news. The biggest deer I have ever harvested was an eight pointer and I would like to get one bigger so I can top myself. Momma Said, “If you don’t set your sights higher, you just stay in the same old rut.”
Mom really enjoyed hunting and Gran did in her younger days. It was not sport for them, they did it so we could have something to eat. They worked so hard to provide for us and it instilled in me the same purpose. I don’t necessarily need to hunt to eat but it sure does help. Good luck to everyone out there trying to Bag the Big One.
Cornish Pasties Recipe
- (17.6oz) minced/ground beef
- 1 medium onion, (Diced)
- 1 medium carrot, (Diced)
- 2 large potatoes (Diced)
- 1 turnip (Diced)
- 2 Tbsp. water or stock
- salt & pepper to season
Cornish Pasties Pastry
- (12oz) plain flour
- pinch salt
- (6oz) margarine/butter
- 3 Tbsp. water
- 1 beaten egg or milk to glaze
How To Make Cornish Pasties
Pre-heat the oven to 204C (390F)
Mix the beef mince, potatoes, turnip, onion, and carrot together in a mixing bowl with the water or stock and season well. Put to one side.
Make the Short Pastry:
Sieve the flour and salt into a mixing bowl. Rub in the margarine until it looks like fine bread crumbs. Mix in the water to form a firm dough.
Roll out thinly and cut into round by placing the plate or saucepan lid on top of the pastry & cut round with a pointed knife. Form the scraps into a ball and repeat. Place the filling in the center of each round.
Brush the pastry edges with water. Bring the edges up and over the filling & press gently together all around to seal. Flute the edges or fold & twist neatly with the fingertips.
Place on the baking sheet & brush with beaten egg or milk. Bake in the preheated oven for 30 minutes; then turn the oven down to 160C (320F) and bake for a further 40-45 minutes.