Cornish Pasty
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Flour, white, 2 1/8 cup Salt,1/4 tsp 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
Prep all foods
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.
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.
Nutritional Info Amount Per Serving
- Calories: 606.4
- Total Fat: 23.0 g
- Cholesterol: 91.1 mg
- Sodium: 421.3 mg
- Total Carbs: 55.6 g
- Dietary Fiber: 4.1 g
- Protein: 37.4 g
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