Baked Cornish Pasties
|Flour||3 1⁄2 Cup (56 tbs) (sifted, unbleached)|
|Suet||1⁄2 Cup (8 tbs), ground|
|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.