Cornish Pasty

4
Servings
45m
Prep Time
1h
Cook Time
1h 45m
Ready In

Recipe: #33084

August 06, 2019



"This quintessential British dish is a keeper. Some like them hot some had them tucked int miners lunc bags to eat cold.i Koke to add some worcestshire sauce to it when cooking"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (280.7 g)
  • Calories 507.9
  • Total Fat - 17.3 g
  • Saturated Fat - 6.5 g
  • Cholesterol - 77.4 mg
  • Sodium - 19539.8 mg
  • Total Carbohydrate - 64.4 g
  • Dietary Fiber - 9.7 g
  • Sugars - 1.5 g
  • Protein - 27.4 g
  • Calcium - 62.2 mg
  • Iron - 4.6 mg
  • Vitamin C - 6.1 mg
  • Thiamin - 0.5 mg

Step 1

Put flour in bowl with 1 tsp salt add small cubes butter and mix with hands until it resembles breadcrumbs. Add 3/4 cup boiling water over and mix with a wooden spoon until dough begins t form.

Step 2

Turn onto clean surface and knead until ball forms, about 20 seconds.cut int four pieces and form into rounds. Wrap and chill in fridge until needed

Step 3

Preheat oven until 375 degrees. Put meat , potatoes, onion, pepper and one tsp salt in a bowl

Step 4

Roll out each round into a 9 inch circle.

Step 5

Fill with 3/4 cup filling in center of one half, leaving a one inch border to edge

Step 6

Cut remaining half teaspoon of butter int four and place on top of filling.

Step 7

Pull bottom half of dough up sand crimp pieces. Brush with an egg wash and cut. A vent or two in top of pasty. Cook until bubbling 45 to 60 minutes

Tips & Variations


No special items needed.

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