Cornish Pasty
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
47
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2.125 cups
All-Purpose Flour1
Salt1 tsp
Baking Powder1 cup
Butter (diced)1 cup
Water2 small
Carrot2 tbsps
MilkDirections:
1
In a small saucepan, cover carrots with water
2
Bring water to a boil and cook until tender, about 10 minutes
3
Let cool and slice
4
Sift flour, salt, and baking powder together in a bowl
5
Add butter, and rub to the consistency of coarse crumbs
6
Mix in water
7
If dough is sticky, add more flour
8
Roll dough out until about 1/4 inch thick
9
Cut out six circles, each about 5 inches round
10
Do not stretch the dough
11
Mix meat and vegetables together, and salt and pepper to taste
12
Cover half of each pasty base with the filling
13
Moisten pastry edges, fold pastry over the filling
14
Press edges together with a fork
15
Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out
16
Bake at 450 degrees F ( 230 degrees C) for 10 minutes
17
Turn oven down to 350 degrees F (175 degrees C), and bake for 35 minutes