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Pastry for Cornish Pasties

Pastry for Cornish Pasties — a dough recipe, 4 ingredients, about 35 min.

Serves 1 · 35 min · Dough

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 lb (450 g) flour
  • ½ lb (225 g) mixture of lard, butter, and/or suet (equal ratios)
  • 1 pinch salt
  • Water
Make it lactose-friendly
  • ½ lb (225 g) mixture of lard, butter, and/or suet (equal ratios) → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Combine the dry ingredients, then gradually mix in enough water to make a stiff dough.
  2. Roll dough to about a ¼ inch thick.
  3. Cut out rounds with a tea plate—or other round object about 6in across.
  4. Lay rounds on a pastry-board with half the round propped on a rolling-pin. Add the filling, and fold dough over filling.
  5. Dampen the edges with water, and press to seal. Crimp the edges, then make slit in middle of each pasty.
  6. Place on baking sheet, bake in hot oven (450 °F) until golden-brown.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0