Cornish pasties are spicy pastries filled with meat and vegetables. They originate from Cornwall in England and have been eaten for centuries. They make a great addition to a main course or can be eaten alone as a snack.
Things You'll Need
- For the pastry
- 8 ozs self raising flour
- 5 ozs lard or shortening
- 1/2 tspn salt
- 1 cup cold water
- For the filling
- 4 ozs minced beef or minced lamb
- 2 ozs raw potato, grated
- 1/2 oz raw onion, grated
- 1 beaten egg
- 1 pastry brush
- Large mixing bowl
- greased baking tray
- rolling pin
How to Make Cornish Pasties
To make the pastry mix the flour and salt together in a mixing bowl.
Chop the shortening into small cubes and mix with the flour using a knife.
Mix into a stiff dough by adding a little water at a time as necessary.
Turn on to a floured surface and roll out to about 1/4 inch thickness. Cut the pastry into six, evenly sized round pieces using a saucer.
Mix together the meat and onions and place a couple of spoonfuls in the center of each pastry round, leaving 1/4 inch of clear pastry around the edge.
Wet around the edge of the pastry with cold water and fold over to seal the edges.
Brush over each side of the pasties with the beaten egg, and make four small slits in the top of each one to allow the steam to escape.
Bake in an oven at 425F for about 30 minutes.
Tips & Warnings
- When rolling out the pastry, always roll away from you and avoid breaking any air bubbles that rise in the pastry.
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