Cornish Pasty

Name: Cornish Pasty
Cuisine: United Kingdom
Ingredients: 4oz plain flour; Onion and/or turnip, finely cut; 4oz chuck or skirt steak; Potato, finely sliced (not diced); Onion and/or turnip, finely cut; pinch of salt; Water to mix to a firm dough

Preparation info

Difficulty
Medium

Appears in

The Farmhouse Kitchen

By Mary Norwak

Published 1991

About

Ingredients

Shortcrust pastry

4oz plain flour
2oz fat
pinch of salt</

Europe
United Kingdom
Pastry

Method

Roll pastry into rounds. Pile up sliced potato on about half the pastry. Put onion and/or turnip on potato. Cut meat in small pieces and spread over. Season with salt and pepper. Place a few thin pieces of potato on top to save the meat drying. Damp edges of pastry. Fold over to semi-circle and crimp edges. (Crimp by pinching the pastry with the left hand and fold over with right hand, forming