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Baked Cornish Pasties

Budget.Gourmet's picture
  Flour 3 1⁄2 Cup (56 tbs) (sifted, unbleached)
  Suet 1⁄2 Cup (8 tbs), ground
  Salt 1 Teaspoon
  Margarine 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs), cold

All ingredients must be cold.
With a pastry blender, blend flour, suet, salt, and margarine together until mixture resembles crumbs.
Add Water and mix lightly until dough holds together.
Knead on a lightly floured board or cloth forafew moments until dough is smooth.
Divide into 2 balls and chill until dough is firm (approximately 20 minutes).
Roll out 1 ball of dough at a time on a lightly floured board until it is a little thicker than 1/8-inch.
Cut with a 2 1/2-inch round cookie Cutter.
Cover and refrigerate rounds until ready to fill them.
Spread a small amount of the filling on half of each round.
Fold the other half over and seal edges well.
Place fill pasties on an ungreased baking sheet and bake 1 5 minutes at 375°; lower heat to 350° and bake 30 minutes or until pasties are golden.

Recipe Summary

Difficulty Level: 
Main Dish

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1 Comment

Anonymous's picture
What is it with all you Americans claiming that Cornish (read the word, Cornish means coming from Cornwall in the UK!!!) pasties are American?
Baked Cornish Pasties Recipe