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Cornish Pasties
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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4 c Flour
1 pn Salt
1 c Lard
1 c Cold water approximately
FILLING:
8 Ox cubed beef stew meat
2 md Potatoes peeled & -- diced
1 lg Finely chopped onion
Pastry:
Salt and pepper to taste Approximately 2 teaspoon cornstarch
PASTRY:
Combine flour and salt in a large bowl and cut in lard until mixture
resembles fine bread crumbs. Add water slowly, a little at a time,
until mixture binds into a soft dough. Wrap dough in plastic wrap and
refrigerate at least an hour, a day or two is even better. There will
be pastry left over which can be frozen, or make a pie while the oven
is on for the pasties.
FILLING:
Mix together half the beef, half the onion, and one potato for each
filling. Season to taste with salt and pepper and sprinkle mixture
with 1 teaspoon of the cornstarch. When ready to make
pasties, remove
pastry from the refrigerator and prepare filling. Preheat oven to 425
degrees. Roll out pastry as for pie crust and cut out two large
circles 10 inches in diameter. Place filling in center. Brush edges
of pastry with water and fold one half of circle over to meet the
other, creating a half-moon shape. Press edges of pastry together
lightly. Turn edges over about half an inch and crimp so it won't
open during baking. Make two half-inch slits near the top of each
pastry and place on a piece of baking parchment on a baking sheet.
Brush the pasties with milk and bake 15-20 minutes.
Reduce heat to
375 degrees for about another 45 minutes, or until
pasties are golden
brown.
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