Cornish Pasty
"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 is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (270.8 g)
- Calories 775.2
- Total Fat - 47.5 g
- Saturated Fat - 25.7 g
- Cholesterol - 157.5 mg
- Sodium - 1230.7 mg
- Total Carbohydrate - 64.4 g
- Dietary Fiber - 9.7 g
- Sugars - 1.6 g
- Protein - 27.7 g
- Calcium - 59.8 mg
- Iron - 4.5 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Put flour in bowl with 1 tsp salt add small cubes butter and mix with hands until it resembles breadcrumbs.
Step 2
Add 3/4 cup boiling water over and mix with a wooden spoon until dough begins to form.
Step 3
Turn onto clean surface and knead until ball forms, about 20 seconds.
Step 4
Cut into four pieces and form into rounds.
Step 5
Wrap and chill in fridge until needed.
Step 6
Preheat oven until 375 degrees.
Step 7
Put meat , potatoes, onion, pepper and one tsp salt in a bowl.
Step 8
Roll out each round into a 9 inch circle.
Step 9
Fill with 3/4 cup filling in center of one half, leaving a one inch border to edge.
Step 10
Cut remaining half teaspoon of butter into four and place on top of filling.
Step 11
Pull bottom half of dough up and crimp pieces together.
Step 12
Brush with an egg wash and cut a vent or two in top of pasty.
Step 13
Cook until bubbling 45 to 60 minutes
Tips
No special items needed.
1 Reviews
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