Cornish Pasties Recipe
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Category: |
Category: |
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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
** I like to add a like parsley too. 1/2-1 tsp **
Pastry:
3 c. Flour (sifted)
1 1/2 t. Salt
1/2 c. Crisco
1/2 c. Lard*
6 T. Ice Water
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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 350º for 1 hour.
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). |
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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! You can make the crust ahead of time and wrap it tightly and refrigerate it until it's time to roll it out.
I like to prepare the filling several hours prior to assembly. This gives the ingredients time to meld and gives the filling a better flavor.
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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