Cornish Pastie Ii
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Potatoes (thinly sliced)1 cup
Onion (sliced)1.5 tsps
Salt1 pinch
Ground Black Pepper2 tbsps
ButterDirections:
1
Divide pastry in three equal parts
2
Roll 1/3 to make 8x15 inch rectangle
3
Trim edges and cut to make two 7-inch squares
4
Place on baking sheet
5
Repeat with other two thirds of pastry
6
Arrange layer of potatoes on half of each pastry square, top with layer of onion and then with meat
7
Sprinkle with salt and pepper and dot with butter
8
Moisten pastry edges with cold water and fold over to make triangles; press edges together to make tight seal
9
A tight seal retains steam and makes juicy pastries
10
Bake at 375 degrees F (190 degrees C) for 1 hour or until meat is tender
11
Serve hot with chili sauce, ketchup, or pickle relish or serve cold for sandwiches