PASTY PASTRY FOR CORNISH MINERS' PASTIES
This goes with Recipe #230311 and makes the most outstanding pastry crust ever! Lard is the preferred "shortening" and closest to the "original" recipe. But regular shortening will work, too. Although butter would make it very rich, I've NEVER used butter in this. The crust is very light and flakey--but sturdy enough to hold the pasty ingredients; turns a beautiful golden-brown when brushed with milk prior to baking. This recipe can also be used for quiches (weighted down with beans) and pies.
Provided by Debber
Categories Savory Pies
Time 10m
Yield 6-8 pasties, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix dry ingredients in mixing bowl.
- Cut in shortening with a pastry blender until the mixture resembles coarse crumbs.
- Add ice water a little at a time, tossing with a fork to make a pastry-like dough.
- Add a bit more water if it seems dry and won't hold together when squeezed lightly.
- Gather into a ball, press firmly now, then wrap with plastic wrap and chill while preparing the pasty ingredients (see Recipe # ).
- Roll dough out on a lightly floured surface (or on top of a piece of plastic wrap which can easily be folded over and then peeled off once the pasty ingredients are loaded).
- Edges of pasty should be brushed with a smidgen of water and then crimped VERY firmly with a fork (and I fold them and crimp again -- so none of the liquid seeps out).
- Brush tops of finished pasties with milk to enhance the crust (it will bake to a beautiful golden brown).
- NOTE: Like pastry dough, pasty dough should be handled as LITTLE as possible to ensure flakiness. So, *handle with care* !
Nutrition Facts : Calories 529.8, Fat 34.8, SaturatedFat 8.6, Sodium 628.9, Carbohydrate 47.8, Fiber 1.7, Sugar 0.2, Protein 6.5
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Sadique Alinizami
[email protected]I've made these pasties several times and they're always a hit with my family and friends.
Tahmina Akter
[email protected]The pasties were a bit bland. I think I'll add some more seasoning next time.
Bhagarathi Karki
[email protected]These pasties were easy to make and they turned out great! I will definitely be making them again.
Mmakhutsafali Jalo
[email protected]I loved the flavor of these pasties! The pastry was perfect.
rejwan r
[email protected]The pasties were good, but they were a bit dry. I think I'll add some more liquid to the filling next time.
Camilo Rodriguez
[email protected]These pasties were amazing! I will definitely be making them again.
GR VLOG
[email protected]I had a hard time getting the pastry to seal properly. The pasties ended up leaking a bit in the oven.
Jiten Xardar
[email protected]The pasties were a little bit too salty for my taste, but otherwise they were delicious.
Sergio Estrada
[email protected]I've made these pasties several times and they're always a crowd-pleaser. They're perfect for a quick and easy meal.
Baloch Baloch
[email protected]These pasties were a hit with my family! The pastry was flaky and the filling was flavorful.
Chhesang Lama
[email protected]Great recipe! The pasties were delicious and easy to make. I used ground beef and potatoes, but you could use any type of meat and vegetables you like.