Pendarvis House Cornish Pasty

Submitted by Dan-Amer 1

"The Pendarvis House is located in Mineral Point, WI, settled by miners from Cornwall, England who were brought there to work in the lead mines in the 19th century. The pasty was a favorite lunch dish of the miners as it could be carried to work in their pockets and eaten at their pleasure, not worrying about it leaking into their pockets. This makes one large pasty which can be sliced up to feed 6-8."

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 6-8

ingredients

• CRUST

• 2 1⁄2 cups flour
• 1 teaspoon salt
• 1⁄3 lb lard
• 2⁄3 - 3⁄4 cup cold water

• FILLING

• 2 1⁄2 lbs beef shoulder
• 5 cups potatoes, cut in small thin pieces
• 1 cup onion, coarsely chopped
• 1⁄3 cup suet, finely chopped
• 1 1⁄2 teaspoons salt
• scant 1/3 tsp black pepper

directions

1. First prepare the crust. Combine the flour and salt and work in the lard. Add 2/3 cup water (more if necessary) until dough holds together. Knead well and form into a ball. Refrigerate until needed. Then prepare the filling. Remove bone, gristle, and membranes from the meat and cut into 1/2 inch cubes. Combine the meat, potatoes, onions, and suet. Add the salt and pepper, mixing it in well. On a well-floured board roll out the dough into a circle approximately 16 inches in diameter. Place circle onto baking sheet with half of circle lapping over edge of pan. Place the filling onto the circle, keeping the mixture 1 inch from the edges and as straight as possible. Moisten the 1 inch edges with water and with a quick, careful motion flip lapping side over. Press edges together well, then fold over 1/2 inch and pinch to seal well. make 3 cuts in top cruse to allow steam to escape. Bake at 350 degrees F for 2 hours. Use 4 large spatulas to lift onto serving platter. Serves 6-8.

Reviews

[jimani]

This is the real deal. I made this as written minus the suet in the filling. I used some cold butter in small pieces instead. Oh, I also made individual pasties instead of one large. I live near Mineral Point and have eaten at the Pendarvis House several times. My mother in law was from Wales and this is the way she made pasty. Love it. Thanks for an authentic pasty recipe.