Pastry for Cornish Pasties
Any good pastry dough can be used for Cornish pasties, but it should be neither too rich nor too flaky. This works very well. Adjust amounts as required.
- Prep
- 10 min
- Cook
- 1 hr 2 min
- Total
- 1 hr 12 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Combine the dry ingredients, then gradually mix in enough water to make a stiff dough.
Procedure
Roll dough to about a ¼ inch thick.
Procedure
Cut out rounds with a tea plate—or other round object about 6in across.
Procedure
Lay rounds on a pastry-board with half the round propped on a rolling-pin. Add the filling, and fold dough over filling.
Procedure
Dampen the edges with water, and press to seal. Crimp the edges, then make slit in middle of each pasty.
Procedure
Place on baking sheet, bake in hot oven (450 °F) until golden-brown.
Notes, tips, and variations
Try using vegetarian equivalents for the fats.
Notes, tips, and variations
Omit salt for low-sodium diet, or use low-sodium salt.
Photo: David Johnson [1] · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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