Recipe

Cornish Pasty Recipe

Add Step-by-Step Photos	Tippystclair / All my dishes 4 months ago Cornish Pasties are the original "fast food." Delicious and not too difficult to make. Make up a batch for a tailgate party or lunch when you are hiking. Very filling! Prep:20m Cook:55m Servings:1	Tippystclai
	a nice baked filled pastry

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Ingredients

You can multiply the ingredients to make as many as needed.

Pastry:

8oz all-purpose flour

1/4tsp salt

2 1/2 oz meat drippings or shortening

Cold water

Filling:

8 oz beef (cold roast beef, cooked ground beef, cooked tender stew beef, strips of flank steak, etc)

3 potatoes, cubed

1 large onion, chopped

Directions

Preheat oven to 400F/200C/Gas Mark 6

SIft flour and salt into mixing bowl

Cut in drippings or shortening with two knives or a pastry blender until mix resembles cornmeal

Add enough water to make a stiff dough

Roll out 1/8 inch thick on a floured board or work top

Use a 6 inch plate to measure and cut out a circle of pastry

Season the meat with salt and pepper to taste

Mix the potato and onion together and season with salt and pepper to taste

In a straight line down the center of the circle place the meat, then the potato and onion mixture (or you can mix the meat, potato and onion all together and place it in the center. It's up to you.)

Bring the pastry edges up and seal across the top, fluting the edges with your floured fingers (see photo)

Place on a cookie sheet lined with baking parchment

Bake in a hot oven for 15 minutes, then lower heat to 300F/120C/Gas Mark 3 and bake for 35-40 minutes

*If you want to add a nice twist to the pasty add apple chunks sprinkled with sugar and cinnamon in the line after the potato and onion mixture and you will have your meat, potatoes and dessert all in one shell! Make sure you mark the end where you start eating (the meat end) distinctively and let your diners know where to begin!

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Comments

maggiehc 3 months, 3 weeks ago said:
I love pasties and your idea to make a combination meat/apple pasty sounds like a lot of fun. Thanks for the recipe!

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