United Kingdom / Basics
Pastry for Cornish Pasties
Any good pastry dough can be used for Cornish pasties, but it should be neither too rich nor too flaky. This works very well. Adjust amounts as required. See also Cookbook:Pasties.
Ingredients
- flour, 450 g1 lb
- lard, butter and/or suet mixture, equal ratios; 225 g1/2 lb
- salt1 pinch
- water
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine the dry ingredients, then gradually mix in enough water to make a stiff dough.
Roll dough to about a ¼ inch thick.
Cut out rounds with a tea plate—or other round object about 6in across.
Lay rounds on a pastry-board with half the round propped on a rolling-pin. Add the filling, and fold dough over filling.
Dampen the edges with water, and press to seal. Crimp the edges, then make slit in middle of each pasty.
Place on baking sheet, bake in hot oven (450 °F) until golden-brown.
