AUTHENTIC CORNISH PASTIES

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Authentic Cornish Pasties image

This is a delicious, simple pasty (pronounced "pass-tea" ) recipe. No gravy is needed, as it makes its own. The crust is sturdy but good. These have no turnips or swedes; you can add them if you like. My husband hates them, so I leave them out. Prep time is estimated, as I've never paid attention to how long it takes. Note: if measuring the flour by volume rather than weight, be sure to stir it first, or you will end up with too much flour, and thus a tough, dry crust.

Provided by Halcyon Eve

Categories     Savory Pies

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

1 medium potato, peeled and cut into 1/4 inch dice
1 medium onion, finely chopped
1/2 lb chuck or 1/2 lb round steak, cut into 1/2 inch cubes
salt & pepper
1 pinch dried thyme (optional)
8 ounces flour (scant 2 cups)
2 ounces cold butter, diced
2 ounces vegetable shortening or 2 ounces lard, chilled and diced
cold water (add ice cubes to keep very cold)
1 eggs, beaten (to glaze) or 1 milk (to glaze)

Steps:

  • Preheat oven to 425* F.
  • Combine potato, onion, meat, and seasonings; mix together well.
  • Cut butter and shortening into flour in a bowl until mixture resembles fine crumbs. Add about 2 tablespoons cold water and mix with a fork to form a firm dough (add more water if necessary, until mixture just holds together).
  • Turn dough out onto a floured surface and knead lightly a few times. Cut into quarters, and roll each quarter out into a 6-7 inch circle. Trim by using a small plate placed over pastry and cutting around edge with a small, sharp knife.
  • Divide filling between each circle of pastry. Wet edges with water and fold pastry into a semi-circle, pressing edges together. Flute edges with fingers to form a tight seal.
  • Place pasties onto a baking sheet and brush with egg or milk. Bake at 425* F for 40-45 minutes, or until golden and heated through. May be served hot or cold.

Nutrition Facts : Calories 503.2, Fat 27.5, SaturatedFat 11.9, Cholesterol 77, Sodium 124.4, Carbohydrate 55.2, Fiber 3.2, Sugar 1.8, Protein 8.9

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