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Cornish Pasties Recipe

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This recipe for Cornish Pasties, by , is from The Carroll Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leona Mugford-Carroll/Craig Carroll
Added: Saturday, August 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
1 1/2 lb. Top Round
2 Medium Potato
1 Medium Onion
1 t. Salt
1/2 t. Pepper
1/2 t. Celery Seed
3 T. Butter

Pastry:
3 c. Sifted Flour
1 1/2 t. Salt
1/2 c. Crisco
1/2 c. Lard*
6 T. Ice Water

Directions:
Directions:
Cut meat, potatoes and onions in 1/2 inch chunks. Season with spices listed. Place about 2/3 c. filling in each pastry round. Dot with butter. Moisten edges and fold over to enclose filling. Press edges firmly together with fingers or a fork. Prick top 2 or 3 times with fork to let steam escape. Place on cookie sheet and bake at 350

Crust:
Combine flour with salt. Cut shorting and lard into the flour until it looks like cornmeal. Add ice water to make a stiff dough. Divide into 6 portions and roll out on a well floured pastry cloth (or board).

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
* The secret of this crust is the LARD (its a must). Don't substitute!

This recipe was passed down from my great-grandmother Leona (Mugford) Carroll. She use to take these pasties out in a buck board wagon to her father and grandfather who worked the gold mines around the Jackson California area. This is truly a Carroll favorite!

 

 

 

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