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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:
  1. In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice.
  2. Sift flour salt and baking powder together in a bowl.
  3. Add butter and mix together to a consistency of coarse crumbs. Mix in water. If forming dough gets sticky, add flour.
  4. Roll dough out to a thickness of 1/4 inch
  5. Cut 6 circles each 5 inches round. Do not stretch dough.
  6. Mix meat and vegetables together, add salt and pepper to taste.
  7. Cover half of each pastry circle with the meat and vege filling
  8. Moisten circle edges. Fold pastry over filling and press edges with fork.
  9. Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
  10. Bake at 450 F for 10 minutes. turn oven down to 350 F and bake for 35 minutes.