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Cornish Pasties


Cornish Pasties

Ingredients: (Pastry)

150 grams Short Pastry (it's made of plain/self-rising flour)
pinch of Salt to taste
2 tbsp Cold water to mix
2 oz. Lard
2 oz. margarine
How to make the Short Pastry:
Mix flour and salt in bowl, rub in fat.
Using a knife to cut and stir, mix with cold water to form into a stiff paste.
Turn dough on to a floured board or worktop and roll out.
Ingredients: (Filling)
4 oz. Raw beef meat
2 medium Potatoes, peeled and diced roughly
1 small. Onion peeled and diced roughly
1 small Carrot, peeled and diced roughly
1 tsp. Salt and ground Pepper

Divide pastry into 4 portions, roll out each piece about 1/2 cm. thick, keeping a round shape.

Trim meat if necessary, chop meat finely and mixed with diced potatoes and onion, season well.

Divide the mixture between the rounds of pastry, damp the sides so that the edges will meet in the middle.

Press edges well together and flute with the fingers, brush with beaten egg or milk.

Bake in the center of the oven 220F for 10 minutes, reduce the heat to 180F and cook for a further 40 minutes.

Serve it hot or cold with fresh made French fries.

Serve 4-6 people.



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Last modified: May 26, 2003