1/2 Photos of Pasty Pastry for Cornish Miners' Pasties
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.
My Private Note
Units: US | Metric
- 1Mix dry ingredients in mixing bowl.
- 2Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
- 3Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
- 4Add a bit more water if it seems dry and won't hold together when squeezed lightly.
- 5Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
- 6Roll 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).
- 7Edges 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).
- 8Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
- 9NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !
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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
- Total Fat 34.7 g
- Saturated Fat 8.6 g
- Cholesterol 0.0 mg
- Sodium 628.8 mg
- Total Carbohydrate 47.8 g
- Dietary Fiber 1.6 g
- Sugars 0.1 g
- Protein 6.4 g