Cornish Pasty

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 lb. (½ k.) flour
  • ½ lb. (240


A rough puff pastry is also good, though the short pastry given here is richer and softer and will hold its shape.

Rub the fat into the flour, add salt and mix into a stiff dough with water. Divide into four, roll each piece out about ¼ inch (½