Cornish Pasty
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
directions
-
CRUST:
- Mix flour with salt, cut in lard until fine.
- Break egg into measuring cup and add water to make 1 cup.
- Add to flour, mix like pie crust.
- Chill.
-
FILLING:
- Mix all ingredients together lightly.
- Divide crust dough into size portions.
- Roll each into about 9" circle.
- Place a generous cup (1/6 of total) on one side of a crust. (See note).
- Fold other side over to 1/2" of crust edge and turn up and over edge to seal.
- Crimp crust.
- Place pasties on lightly sprayed baking pans, cut small slit in each.
- Do not let edges touch.
-
**Note:
- Before folding over crust add 1/2 teaspoon butter.
- If suet WAS NOT available during mixing, add 1 1/2 teaspoon butter.
- Bake in pre-heated 400 degree oven for 40 minutes.
- Serve hot with chili sauce and cole slaw.
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Reviews
-
This my grandmother Lela Jacobson's recipe. I am blessed to have enjoyed this hearty dish many times at her house with the fabulous chili sauce. Do not adjust the recipe -- make it exactly as listed. Especially do not add substitute for the lard or add rutabaga! This is a sacrilege to the original recipe! Don't worry about it. She lived to 97 and her father to 103! If you do not want to waterbath can the chili sauce, go ahead and freeze it.
RECIPE SUBMITTED BY
Charlotte J
United States