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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?