Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pasty Pastry for Cornish Miners' Pasties Recipe
    Lost? Site Map

    Pasty Pastry for Cornish Miners' Pasties

    Pasty Pastry for Cornish Miners' Pasties. Photo by Chef #1802519848

    1/2 Photos of Pasty Pastry for Cornish Miners' Pasties

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Debber's Note:

    This goes with Cornish Miners' Pasties and makes the most outstanding pastry crust ever! Lard is the preferred "shortening" and closest to the "original" recipe. But regular shortening will work, too. Although butter would make it very rich, I've NEVER used butter in this. The crust is very light and flakey--but sturdy enough to hold the pasty ingredients; turns a beautiful golden-brown when brushed with milk prior to baking. This recipe can also be used for quiches (weighted down with beans) and pies.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6-8

    Yield:

    pasties

    Units: US | Metric

    Directions:

    1. 1
      Mix dry ingredients in mixing bowl.
    2. 2
      Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
    3. 3
      Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
    4. 4
      Add a bit more water if it seems dry and won't hold together when squeezed lightly.
    5. 5
      Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
    6. 6
      Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
    7. 7
      Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
    8. 8
      Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
    9. 9
      NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !

    Ratings & Reviews:

    • on November 27, 2010

      55

      Very easy, and very flaky and tasty! I used Crisco. I rolled out the "pastries" between two pieces of wax paper (as opposed to plastic wrap). I used this recipe with the Cornish Pastries recipe that you posted (Cornish Miners' Pasties).

      This recipe also works well with butter (although it's flakier with the Crisco). I also used this recipe to make a crust for a chicken pot pie! I also love how easy it is to handle! This is my go-to recipe for a savory pastry crust! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2009

      55

      Wow! Thank you for such a great, easy to prepare pastry recipe! I went healthy with this and used whole wheat flour and Smart Balance butter (made with EVOO) - turned out great!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2007

      55

      Debber, this is THE MOST OUTSTANDING pastry crust ever! DH couldn't stop raving about it.. I made it for your Cornish Miners' Pasties. I used butter instead of lard or shortening and used less than 3/4 cup water for the dough.. and they were very flakey indeed! Thank you, Debber, for sharing your wonderful recipe. Made for PAC '07.

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

    Read All Reviews (11)

    Advertisement

    Nutritional Facts for Pasty Pastry for Cornish Miners' Pasties

    Serving Size: 1 (96 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 529.8
     
    Calories from Fat 313
    59%
    Total Fat 34.7 g
    53%
    Saturated Fat 8.6 g
    43%
    Cholesterol 0.0 mg
    0%
    Sodium 628.8 mg
    26%
    Total Carbohydrate 47.8 g
    15%
    Dietary Fiber 1.6 g
    6%
    Sugars 0.1 g
    0%
    Protein 6.4 g
    12%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites