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Cornish Pasties




Source of Recipe


Nancy Bateman






Recipe Introduction


These are easy to make. The filling is a basic one but can be adjusted according to what you have on hand.






List of Ingredients



• Crust:
  
• 1 C. flour, unbleached
  
• pinch of sea salt
  
• 1/4 C. Crisco
  
• 1/4 C. butter
  
• cold water, approximately 2 T.
  
• Filling:
  
• 4 oz. steak, chopped fine
  
• 2 med. potatoes, chopped fine
  
• 1 small onion, chopped fine
  
• sea salt, pepper, garlic powder etc.
  
• 1 egg
  
• Optional:
  
• 1/2 large, green bell pepper, chopped fine
  
• 1/2 C. corn
  
• 1/2 C. peas
  
• 1/4 C. green chili, grilled and peeled and chopped fine
  






Instructions



1. CRUST: Mix together flour and salt. Rub in Crisco and butter. Mix in enough cold water to form a stiff dough. Turn dough on to a floured surface and knead gently. Divide dough ball in half and make 4 balls from each half. Fewer balls for larger pasties. Cover with towel.
   
2. Pastie: Preheat oven to 425 degrees F. Excluding egg, mix filling ingredients together and season well. On the floured surface roll out dough ball into a circle. Place enough filling in center, leaving enough dough to seal pastie. Wet the dough with water on the outside of the circle of dough and fold over to create a half moon. Pinch together dough to seal. Place on a parchment lined cookie sheet and continue until all dough has been rolled out. Make 2 small vent holes. Whisk egg white and brush tops of pasties. Bake for 10 minutes at 425 degrees F. then lower oven temperature to 350 degrees and continue to bake for 40 minutes. Remove from oven and baking sheet immediately.
   
   
   






Final Comments


You will have leftover filling so you can double the crust recipe or refrigerate leftover filling and cook the next day to use as burrito filling.