Name: Cornish Pasty
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Carrots - 2 small; All-purpose flour, or more as needed - 2 ⅛ cups; Baking powder - 1 teaspoon; Salt - ¼ teaspoon; Butter, diced - ½ cup; Water - ½ cup; Rump roast, cubed - 1 ¼ pounds; Potatoes, peeled and diced - 2; Onion, chopped - 1; Salt and pepper to taste - 1; Milk - 2 tablespoons

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cornish Pasty

1. Carrots - 2 small

2. All-purpose flour, or more as needed - 2 ⅛ cups

3. Baking powder - 1 teaspoon

4. Salt - ¼ teaspoon

5. Butter, diced - ½ cup

6. Water - ½ cup

7. Rump roast, cubed - 1 ¼ pounds

8. Potatoes, peeled and diced - 2

9. Onion, chopped - 1

10. Salt and pepper to taste - 1

11. Milk - 2 tablespoons

How to cook deliciously - Cornish Pasty

1. Stage

Preheat the oven to 450 degrees F (230 degrees C).

2. Stage

Place carrots in a small saucepan and cover with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice.

3. Stage

While carrots cook, sift flour, baking powder, and salt together in a bowl. Add butter and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.

4. Stage

Roll out dough to about 1/4-inch thick. Cut out six 5-inch circles. Do not stretch the dough.

5. Stage

Mix meat together with carrots, potatoes, and onion. Season with salt and pepper to taste.

6. Stage

Cover half of each pasty base with the filling. Moisten pastry edges and fold over the filling. Press edges together with a fork to seal.

7. Stage

Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.

8. Stage

Bake in the preheated oven for 10 minutes. Turn oven down to 350 degrees F (175 degrees C) and bake for 35 more minutes.