Cornish Pasties


 This recipe serves 1


  • 2 cups flour Wheat flour, white, all-purpose, enriched, unbleached
  • pinch salt
  • 1/2 tsp baking powder Leavening agents, baking powder, double-acting, sodium aluminum sulfate
  • 4 oz butter Butter, without salt
  • 3 Tbs cold water Water, municipal
  • 12 oz round or topside steak
  • 2 medium potatoes Potatoes, raw, flesh and skin
  • 1 small turnip Turnips, raw
  • 1 onion Onions, raw
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • stock or water
  • 1 egg, beaten Egg, whole, raw, fresh


Step 1

Sift the flour, salt and baking powder into a bowl. Rub in the butter or margarine and mix with enougt water to make a firm dough. Chill for at least 30 minutes before using. Roll out the pastry thinly and cut into rounds, using a 5 inch plate or saucepan lid as a guide. Cut the steak into small strips. Peel and thinly slice the potatoes, turnip and onion.On one half of the pastry circle place a layer of potatoe, then turnip, onion and lastly meat, seasoning each layer with salt and pepper. Repeat layers with the onion next to the meat and the potato on the outside, again seasoning each layer. Damp the edges of the circle and fold the uncovered half over the mound of filling, leaving a margin of pastry on the covered half to turn up over the edge of the top half and crimp into a frill from one point of the pasty to the other. This makes a good seal when completed, but it should not be completed until you have raised the open end of the pasty and poured in about 2 tablespoons of stock or water to make the gravy. Crimp the edge across the top like a cockscomb.Brush with the beaten egg and bake on a tray in a hot oven, 430 degrees for 20 minutes; then lower the heat to 360 degrees and bake for a further 10 minutes.


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