Lé chîn d'Mar (the fifth of March) is la Saint Pithan (St. Piran's Day), the patron saint of la Cornouaille (Cornwall). To help mèrtchi (to mark) this special day, né v'chîn (here's) a recipe for des pâtchieaux Cornouaillais (Cornish pasties).
Make la pâte dé pâté (the pie pastry) from un quart d'kilo (a quarter kilo) of flieu (flour), chent tchînze granmes (115g) of molle graisse (lard) and beurre (butter), dé l'ieau (some water) and eune pînchie d'sé (a pinch of salt).
Rouôlez (roll) half of la pâte (the pastry) into eune ronde (a round).
For the filling, i' faut (one needs) un quart d'kilo d'viande dé vaque (a quarter kilo of beef) copée en p'tits morcieaux (cut into small pieces), deux-trais patates (a couple of potatoes), un morcé d'suidiche (a piece of swede), un ouognon hadgi (a chopped onion), du sé et du paîvre (salt and pepper).
Put des tranchies d'patate (slices of potato) onto la pâte, and then des tranchies d'suidiche (slices of swede), and then d'la viande (some meat). Ajouôtez (add) d'l'ouognon (some onion) and season.
Mouoilliz (moisten) the edges of la pâte, and fold over to make un patchet (a parcel). Fielletez (fold over) the edges, make eune p'tite cope (a little cut) in the top, and put au fou (into the oven) at 200C for trente minnutes (30 minutes) then reduce heat to 190C for another d'mié-heuthe (half an hour).
Ch't' èrchette (this recipe) makes deux pâtchieaux (two pasties). Bouôn appétit!
Viyiz étout: