Cookbook:Pastry for Cornish Pasties
Pastry for Cornish Pasties | |
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Category | Dough recipes |
Servings | 1–2 |
Time | 25–35 minutes |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the UK
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
editProcedure
edit- Combine the dry ingredients, then gradually mix in enough water to make a stiff dough.
- Roll dough to about a ¼ inch thick.
- Cut our rounds with a tea plate.
- Lay rounds on a pastry-board with half the round propped on a rolling-pin. Add the filling, and fold dough over filling.
- Dampen the edges with water, and press to seal. Crimp the edges, then make slit in middle of each pasty.
- Place on baking sheet, bake in hot oven until golden-brown.
Notes, tips, and variations
edit- Try using vegetarian equivalents for the fats.
- Omit salt for low-sodium diet, or use low-sodium salt.
References
edit- 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.