Cornish Pasties
The Cornish take their pasties very seriously. In fact, the reason they’re shaped the way they are is because if they were crimped along the top, they be from Devon–and nobody wants that.
Trust me. It’s kind of a big deal. Even the seagulls love them. (Sneaky devils!). The recipe for the dough is a little off. You might just buy that part.
Ingredients
- 3 cups all-purpose flour
- 1-1/2 teaspoons salt
- 3/4 teaspoon baking powder
- 1 cup Crisco
- 8 to 10 tablespoons ice water
For the Filling:
- 1.5 cups peeled potatoes into 1/2″ cubes
- 1.5 cups cooked beef into 1/2″ cubes
- 0.5 cups diced yellow onion
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons butter
Directions
- In a large bowl, mix flour, salt and baking powder; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes.
- Preheat oven to 375°.
- In another large bowl, combine beef, onion, potatoes, salt and pepper. Divide dough into 4 equal portions.
- On a lightly floured surface, roll 1 portion into a 9-in. circle. Mound 1-1/2 cups filling on half of circle; dot with 1 tablespoon butter. Moisten edges with water; fold dough over filling and press edges with a fork to seal.
- Place on a parchment-lined 15x10x1-in. baking pan. Repeat with remaining dough, filling and butter. Cut slits in tops of pasties.
- Bake until golden brown, 50-60 minutes..
