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    You are in: Home / Recipes / Old English Cornish Pasties Recipe
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    Old English Cornish Pasties

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    35 mins

    1 hrs

    Marlitt's Note:

    These are great especially for packed lunches or light dinner. They freeze really well so you can make them ahead and have them handy. Just heat them up and enjoy.

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    Ingredients:

    Yield:

    pies

    Units: US | Metric

    Cornish Pastry

    Filling

    Directions:

    1. 1
      Mix flour and lard, then add salt and water. Work into smooth dough and rest under a cover or in fridge for 30 minutes.
    2. 2
      Meanwhile, prepare the filling:.
    3. 3
      Chop liver coarsely in a blender and mix with beef.
    4. 4
      Add salt and pepper and let rest for 10-20 minutes.
    5. 5
      Peel onion and pare potatoes, carrot and turnip; slice thinly, and blanch in boiling water for 2-3 minutes with thinly sliced celery.
    6. 6
      Drain and season with salt and pepper.
    7. 7
      Roll out dough to 1/8 inch thickness; cut into 3 large squares.
    8. 8
      Put a layer of vegetables on half of each square and top it with meat mixture.
    9. 9
      Brush edges of dough with egg and fold plain half over the meat.
    10. 10
      Pinch edges together tightly.
    11. 11
      Bake for 1 hour: first for 2-3 minutes at 400°F, then at 325°F for 1 hour.

    Ratings & Reviews:

    • on May 10, 2008

      55

      I tripled the recipe and made 12 to freeze most and it was terrific!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Old English Cornish Pasties

    Serving Size: 1 (1274 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 786.5
     
    Calories from Fat 313
    39%
    Total Fat 34.7 g
    53%
    Saturated Fat 13.2 g
    66%
    Cholesterol 121.7 mg
    40%
    Sodium 143.8 mg
    5%
    Total Carbohydrate 94.1 g
    31%
    Dietary Fiber 6.7 g
    27%
    Sugars 4.2 g
    16%
    Protein 22.5 g
    45%

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