Cornish Pasties

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King Arthur Flour


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Preheat your oven to 400°F.

Combine the flour and salt. Cut the lard into small pieces and distribute evenly over the flour. With two knives, a pastry cutter or your fingertips, cut or rub the fat lightly into the flour, lifting it up as you do to incorporate as much air as possible

Beat the egg, water and vinegar together. Sprinkle this lightly over the flour mixture, using a fork to distribute it as evenly as possible.

Gather the dough together, knead it gently until it becomes cohesive and divide it into four pieces. Cover with plastic wrap and chill while you prepare your filling. As a result of the kneading, you will develop the gluten somewhat, usually a "no-no" in

Put all the ingredients together in a mixing bowl and mix together with your hands or a large spoon. This filling is placed uncooked in the pasty to cook along with the pasty in the oven.

After the filling is ready, roll each piece of dough out on a floured surface into four 6-inch (approximately) circles (or, for "two-bite" pasties, ten 3 1/2-inch circles).

Place a dollop of filling in the center. Dampen the edges, bring them up and over the filling and pinch them together. Flute the edge as you would the edge of a pie crust so it looks like the back of a tiny dinosaur. Turn up the ends just a bit so they lo

Cut a design (or initials) on one of the sides, as you would a pie crust, to release steam.

Place the pasties on their backs on a greased baking sheet so their fluted seamed edges are up. Brush with the egg wash. Bake at 400°F for the first 15 minutes. Lower the temperature to 350°F and bake for a further 25 to 30 minutes.

Nutrition information per serving (1 pasty, 280 g): 478 cal, 22 g fat, 24 g protein, 44 g complex carbohydrates, 3 g dietary fiber, 169 mg cholesterol, 434 mg sodium, 576 mg potassium, 13 mg vitamin C, 3 mg iron, 100 mg calcium, 232 mg phosphorus.

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