Cornish Pasty
Traditional meat and vegetable pastry
Recipe By: BCPL
Category: Main CourseServing/Yield: Recipe
Ingredients & Measurements:
- 2 1/8 cups flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup butter diced
- 1/2 cup water
- 1 1/4 lbs rump roast cubed
- 1 onion chopped
- 2 potatoes peeled and diced
- 2 small carrots
- salt and pepper to taste
- 2 tablespoons milk
Instructions:
- In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice.
- Sift flour salt and baking powder together in a bowl.
- Add butter and mix together to a consistency of coarse crumbs. Mix in water. If forming dough gets sticky, add flour.
- Roll dough out to a thickness of 1/4 inch
- Cut 6 circles each 5 inches round. Do not stretch dough.
- Mix meat and vegetables together, add salt and pepper to taste.
- Cover half of each pastry circle with the meat and vege filling
- Moisten circle edges. Fold pastry over filling and press edges with fork.
- Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
- Bake at 450 F for 10 minutes. turn oven down to 350 F and bake for 35 minutes.