Cornish Pasties
"Great to eat hot or cold."
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 1⁄4 cups all-purpose 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
- 2 tablespoons milk
directions
- In a small saucepan, cover diced carrots with water.
- Bring water to a boil and cook for approximately 10 minutes until tender.
- Sift flour, salt, and baking powder together in a bowl, and rub in butter until the flour is the consistency of coarse crumbs.
- Mix in water.
- Roll dough out on a floured board until about 1/4 inch thick.
- Cut out six circles, each about 5 inches round.
- Mix meat and vegetables together, and salt and pepper to taste.
- Cover half of each pasty base with the filling.
- Moisten pastry edges, fold pastry over the filling.
- Press edges together with a fork.
- Transfer raw pasties to a baking tray, brush tops with milk, and make a small slit in each top to allow steam out.
- Bake at 230 degrees C for 10 minutes, then oven down to 175 degrees C and continue to bake for 35 minutes.
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Reviews
-
This was absolutely terrific! The consistency of the dough was perfect and I loved all of the flavors - you could actually fill this with all kinds of things and I think it would be great. Thanks for the keeper! :) -
May the inhabitants of Cornwall not judge me too harshly. This was prepared WITHOUT the meat and in its place I added zucchini, parsnip and leek. For added flavor I added two cloves of roasted garlic to compensate for the meat. We thought the pastry itself was delicious, not doughy or tough. Next time I plan on making the recipe using the rump roast. Easy directions to follow but I would suggest allowing the filling mixture to cool before trying to stuff the pasty or the filling will melt the dough. I threw away my other pasty recipe. This one is much better anyway. Thanks for sharing! CG -
Delicious - a bit messy, but well worth the cleanup! We used to get the bst pasties in the world at a little place where we grew up - these bring back those memories. Thanks. -
Thank You for making this a simple recipe to follow..... What a treat..
RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
