Cookbook:Pastry for Cornish Pasties

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Cookbook | Ingredients | Recipes | Cuisine of the UK

Pastry for Cornish Pasties
Cornish pasty.jpeg
Category Cornish recipes
Servings 1-2
Time 25-35 minutes

Any good pastry can be used, but should be neither too rich nor too flaky.

I find this works very well. Adjust amounts as required.

See also Cookbook:Pasties.

Ingredients[edit | edit source]

  • 1 lb (450 g) flour.
  • 1/2 lb (225 g) mix of lard, and/or butter & suet, equal ratio.
(Or use vegetarian equivalents)
  • Pinch salt.
(Omit salt for low-sodium diet, or use low-sodium salt)
  • Sufficient water to mix to a stiff paste.

Method[edit | edit source]

  • Combine the dry ingredients, then gradually add the water as you mix to a stiff paste.
  • Roll to about a 1/4 inch thick.
  • Cut rounds with a tea plate.
  • Lay on pastry-board with 1/2 on rolling-pin, put in filling, & fold.
  • Damp & crimp edges, make slit in middle of pasty.
  • Place on baking-sheet, cook in hot oven until golden-brown.

Notes[edit | edit source]

  • from Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965.

First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F.of W. I.