Cornish Pasty
From tippystclair 16 years ago
- 55 minutes to make
- Serves 1
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!
Ingredients
- You can multiply the ingredients to make as many as needed. shopping list
- Pastry: shopping list
- 8oz all-purpose flour shopping list
- 1/4tsp salt shopping list
- 2 1/2 oz meat drippings or shortening shopping list
- Cold water shopping list
- Filling: shopping list
- 8 oz beef (cold roast beef, cooked ground beef, cooked tender stew beef, strips of flank steak, etc) shopping list
- 3 potatoes, cubed shopping list
- 1 large onion, chopped shopping list
How to make it
- 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!
brianna
annieamie
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