Cornish Pasties

Preparation info
  • Makes


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


Shortcrust Pastry

  • 310 g (11 oz/ cups) plain (all-purpose) flour
  • 12


  1. Lightly grease a baking tray. Sift the flour and a pinch of salt into a large bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre and add almost all the water. Mix together with a flat-bladed knife, using a cutting action, until the mixture comes together in beads. Add a little more water