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Cornish Pasty

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Rate this recipe 4.7/5 (6 Votes)

Ingredients

  • Pastry:
  • 2 2/3 cups all purpose flour (450 g)
  • 1 cup un-salted butter (200 g)
  • 2 tsp salt
  • water-varies
  • Filling:
  • 2 lbs pork, beef, veal your choice, minced in a food processor
  • 1 cup onion, diced
  • 1 cup potato, peeled, diced
  • 1 cup carrots, shredded or diced
  • 1 cup diced, your choice of cabbage, broccoli
  • 2 tsp salt
  • 2 tsp black pepper

Details

Adapted from foodgawker.com

Preparation

Step 1

1. Preheat oven to 400F/200C

Pastry:

2. Place flour, salt and butter in food processor, pulse 20 times until it resembles moistened flour.

3. While processing add water in slow, steady stream until dough comes together in one ball.

4. Take dough out on floured surface and knead 1 minute with extra flour until the consistency of pie dough, springy but not tough like bread dough.

5. Wrap in plastic and chill while making filling.

Filling:

6. In food processor add meat and pulse 15 times, until pieces are approximately 1/4-1/2 inch.

7. Place meat in large bowl and add remaining ingredients, knead until well incorporated, set aside.

8. Put dough out on floured surface and cut into 8 equal portions.

9. Roll dough out into 10 inch rounds.

10. Add 1/8th of filling on one side of pastry and fold over or crimp edges.

11. Brush beaten egg and 2 Tbs water in small bowl, brush over pasties.

12. Bake at 400F or 200C for 55 minutes.

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