1 hr 50 mins
1 hr 30 mins
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- 3 cups all-purpose flour
- 1 1/2 teaspoons double-action baking powder
- 1 1/2 teaspoons salt
- 9 1/2 ounces lard (cup plus 3 Tbsp) or 9 1/2 ounces shortening, chilled (cup plus 3 Tbsp)
- 1/2 cup ice water
- 1Dough: Make the dough in your usual way several hours or a day or two in advance. Wrap in plastic and chill.
- 2Before rolling dough leave it out at room temperature for 1/2 hour.
- 3It should be cool but not icy cold.
- 4Just before filling, roll into large circle 3/16-inch thick and cut 6 disk shaped rounds about 7 1/2 to 8-inches in diameter.
- 5Filling: Dice the beef, pork and onion.
- 6Add the potatoes and rutabaga and toss all the ingredients together with 1 teaspoon of salt and plenty of pepper.
- 7Form the Pasties: Divide the filling into 6 portions and place one in the center of each disk of dough.
- 8Rapidly paint a 1/2-inch border of cold water around the edge of each disk, then fold edges together, crimping into an upstanding frill with your fingers.
- 9Pierce a small steam hole in each side and place on a greased baking sheet. Place on middle shelf of a preheated 425°F oven.
- 10Turn down to 350°F after 12 to 15 minutes; when the pasties begin to brown, continue baking for about 45 minutes until crisp and bubbling.
- 11Serve them hot, warm or cold (and you may reheat them). Serve with your favorite salad or coleslaw.
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Nutritional Facts for Cornish Pasties
Serving Size: 1 (289 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 810.6
- Calories from Fat 479
- Total Fat 53.2 g
- Saturated Fat 20.9 g
- Cholesterol 69.5 mg
- Sodium 741.5 mg
- Total Carbohydrate 67.2 g
- Dietary Fiber 4.0 g
- Sugars 3.1 g
- Protein 14.8 g
The following items or measurements are not included:
ground lean pork