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Cornish Pastries

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  Shortening 1⁄2 Pound
  Cold water 6 Tablespoon
  Carrot 1
  Potato 1
  Leek 1
  Mixed ground meats 1⁄2 Pound
  Dried thyme 1⁄2 Teaspoon
  Salt 1 1⁄4 Pinch
  Salt 1 1⁄2 Pinch
  Freshly ground black pepper 1 1⁄4 Pinch
  Flour 1 Tablespoon
  Egg yolk 1
  Milk 2 Tablespoon

Knead the flour with the shortening, salt and water.
Chill 30 minutes.
Scrape the carrots, peel the potatoes and finely dice both.
Remove the root end and the green tips from the leek.
Halve, wash and slice it thinly.
Season the ground meat with the thyme, salt and pepper.
Roll out the dough into 8 pieces about 1/8 inch thick, heap each with vegetables, then ground meat.
Top with pieces of potato and dust with the flour.
Brush the edges with water and press together.
Preheat the oven to 425°.
Grease the baking sheet.
Whisk the egg yolk with the milk.
Brush onto the pastries and bake 35 minutes.
After 25 minutes of baking reduce the heat to 375°.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2763 Calories from Fat 2199

% Daily Value*

Total Fat 249 g383%

Saturated Fat 64.9 g324.5%

Trans Fat 29.9 g

Cholesterol 268.1 mg89.4%

Sodium 947.5 mg39.5%

Total Carbohydrates 84 g28%

Dietary Fiber 10.9 g43.6%

Sugars 13.2 g

Protein 59 g117%

Vitamin A 270.8% Vitamin C 110%

Calcium 30.2% Iron 67.4%

*Based on a 2000 Calorie diet


Cornish Pastries Recipe