Pendarvis House Cornish Pasty

Recipe by Dan-Amer 1
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 2 12
    cups flour
  • 1
    teaspoon salt
  • 13
    lb lard
  • 23 - 34
  • FILLING
  • 2 12
    lbs beef shoulder
  • 5
    cups potatoes, cut in small thin pieces
  • 1
    cup onion, coarsely chopped
  • 13
    cup suet, finely chopped
  • 1 12
    teaspoons salt
  • scant 1/3 tsp black pepper
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DIRECTIONS

  • 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.
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