Cookbook:Pastry for Cornish Pasties

Pastry for Cornish Pasties
Category	Dough recipes
Servings	1–2
Time	25–35 minutes

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Any good pastry dough can be used for Cornish pasties, but it should be neither too rich nor too flaky. This works very well. Adjust amounts as required.

See also Cookbook:Pasties.

Ingredients

• 1 lb (450 g) flour
• ½ lb (225 g) mixture of lard, butter, and/or suet (equal ratios)
• 1 pinch salt
• Water

Procedure

1. Combine the dry ingredients, then gradually mix in enough water to make a stiff dough.
2. Roll dough to about a ¼ inch thick.
3. Cut our rounds with a tea plate.
4. Lay rounds on a pastry-board with half the round propped on a rolling-pin. Add the filling, and fold dough over filling.
5. Dampen the edges with water, and press to seal. Crimp the edges, then make slit in middle of each pasty.
6. Place on baking sheet, bake in hot oven until golden-brown.

Notes, tips, and variations

• Try using vegetarian equivalents for the fats.
• Omit salt for low-sodium diet, or use low-sodium salt.

References

• from Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F.of W. I.