Cookbook:Pastry for Cornish Pasties

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Cookbook | Ingredients | Recipes | Cuisine of the UK

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

Any good pastry dough can be used for Cornish pasties, but it should be neither too rich nor too flaky. This works very well. Adjust amounts as required.

See also Cookbook:Pasties.

Ingredients[edit | edit source]

  • 1 lb (450 g) flour
  • ½ lb (225 g) mixture of lard, butter, and/or suet (equal ratios)
  • Pinch salt
  • Sufficient water to mix to a stiff paste.

Procedure[edit | edit source]

  1. Combine the dry ingredients, then gradually mix in enough water to make a stiff dough.
  2. Roll dough to about a ¼ inch thick.
  3. Cut rounds with a tea plate.
  4. Lay rounds on a pastry-board with half the round propped on a rolling-pin. Add the filling, and fold dough over filling.
  5. Dampen the edges with water, and press to seal. Crimp the edges, then make slit in middle of each pasty.
  6. Place on baking-sheet, cook in hot oven until golden-brown.

Notes, tips, and variations[edit | edit source]

  • Try using vegetarian equivalents for the fats.
  • Omit salt for low-sodium diet, or use low-sodium salt.

References[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.