United Kingdom kitchen

Pastry for Cornish Pasties

Name: Pastry for Cornish Pasties
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: United Kingdom
Ingredients: 1 lb (450 g) flour; ½ lb (225 g) mixture of lard, butter, and/or suet (equal ratios); 1 pinch salt; Water

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.

Pastry for Cornish Pasties prepared recipe

PrepNot statedCook35 minServes1LevelHome cook

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 6 method steps from beginning to end.
Measure and arrange all 4 listed ingredients.
Set aside about 35 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Try using vegetarian equivalents for the fats.

Omit salt for low-sodium diet, or use low-sodium salt.

Adapted from the source recipe's notes.

Step by step

Method

01
Combine the dry ingredients, then gradually mix in enough water to make a stiff dough.
02
Roll dough to about a ¼ inch thick.
03
Cut out rounds with a tea plate—or other round object about 6in across.
04
Lay rounds on a pastry-board with half the round propped on a rolling-pin. Add the filling, and fold dough over filling.
05
Dampen the edges with water, and press to seal. Crimp the edges, then make slit in middle of each pasty.
06
Place on baking sheet, bake in hot oven (450 °F) until golden-brown.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to David Johnson [1]; view original image record .