Pasty Pastry for Cornish Miners' Pasties

Recipe by Debber
READY IN: 10mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix dry ingredients in mixing bowl.
  • Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
  • Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
  • Add a bit more water if it seems dry and won't hold together when squeezed lightly.
  • Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
  • 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).
  • 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).
  • Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
  • NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !
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