Cornish Pasty
Channel: emiiidesu
Date: 2011-07-21

Guess what I'm making today?!?! PASTIES... the edible kind, not the other kind... sorry boys :P

So this is my take on the Cornish Pasty, usually it's made with skirt steak, but I only had ground meat...

Apparently carrots is a big no-no when making this, so I didn't add any! D;
I used a short crust pastry mix that I made a while ago (I just put them in containers and freeze them) I don't know where my recipe is cuz I'm moving and everything is misplaced, but from what I remember is that you use **half the amount of fat to the flour ratio** (don't use self- rising): 

[Short Crust Pastry]
3C AP flour
1 ½  C butter/ lard/ shortening
¼ tsp salt
cold water

-You can semi-freeze your butter and grate it into the flour, or just use a pastry cutter and cut until it looks mealy
-Create a small well in your mix and add a spoon full of cold water at a time**
-With a fork bring the flour mixture into the water until a ball forms (water, mix, water, mix, etc)
-Put it in the fridge for a bit so it's easier to roll... then it's ready!

[Cornish Pasties]
onions, fine dice
rutabaga/ swede/ turnip, fine dice
potatoes, fine dice
skirt steak, cubed (or  lamb/ ground beef)
salt & pepper

-either make your own pastry crust or use store bought
-roll out into 9" rounds
-layer ingredients in the middle
-season with s&p
-wet the edges and crimp
-brush egg wash on the pasties before putting them in the oven (375 F for 45 mins)

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