Cornish PastySubmitted by: WLHANISCH
IntroductionLars Safe Lars Safe
Flour, white, 2 1/8 cup
Baking Powder, 1 tsp
Earth Balance Vegan Buttery Sticks, .5 Cup diced
Water, tap, .5 cup
Beef Rump Roast, 1 1/4 lb cooked and shredded
whole onion, raw 1 onion diced
Russet Potatoes 3 Diced
Carrots, raw, 1.5 cup, chopped
Sift flour, salt, and baking powder together in a bowl.
Cut in butter to the consistency of coarse crumbs.
Mix in water. If dough is sticky, add more flour.
Roll dough out until about 1/4 inch thick. Cut out six circles, each about 5 inches round. Do not stretch the dough.
Mix meat and vegetables together, and salt and pepper to taste.
Cover half of each pasty base with the filling.
Moisten pastry edges, fold pastry over the filling.
Press edges together with a fork.
Transfer raw pasties to a baking sheet, and make a small slit in each top to allow steam out.
Bake at 450 degrees F for 10 minutes.
Turn oven down to 350 degrees F, and bake for 35 minutes.
***I like to make a tripple or quadruple recipe and partially cook them (10 min @ 450 and 15 min @ 350). Let them cool. Then wrap and freeze for easy future cooking. When I pull them out of the freezer I cook from a frozen state for 30-45 minute until center is hot and crust is golden brown and somewhat crisp.
Serving Size: Makes 6
Number of Servings: 6
Recipe submitted by SparkPeople user WLHANISCH.