| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
New Zealand |
Polkadot, Faylen, New zealand |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Flour |
| 2 |
oz |
Crisco |
| 2 |
oz |
Butter (or Marg) |
| 1 |
pn |
Salt |
| 2 |
tb |
To 3 tb water (approx) |
| 4 |
oz |
Finely diced RAW potato |
| 4 |
oz |
Ground beef |
| 2 |
oz |
Chopped onion |
| 2 |
oz |
Finely diced RAW carrots |
| 1 |
oz |
Green peas (optional) |
|
a |
little water and place a generous spoonful in the middle of |
INSTRUCTIONS
ROUNDS
CORNISH PASTIES
Sift the flour and salt. Rub in the Crisco and butter until a
sandy texture is reached. Make a hollow in the middle and add
water. Handle as little and as lightly as possible. Wrap in
grease proof paper and refrigerate for 24 hours. Now it's
ready to use for the Cornish Pasties..
Roll out pastry to approx 1/8" thick, cut into 5" diameter
rounds, I cut around a dessert dish, moisten the filling with
each round. Make sure it is in a pile not flattened out.
Moisten the edges of the pastry with beaten egg. Fold in half
and flute the edges. Now stand them up so the fluting is a
cross the top, and push with your fingers to make the join
into a wavey seam. Boy.. thats hard to try and explain
without being able to show you...Mind you that part is only
for looks! Brush the outside of each pastie with beaten egg,
and cook at 275 degrees for 3/4 hr to an hour. When cooked,
pastry should be nicely browned.
Shared by Jo Sheckman
* The Polka Dot Palace BBS 1-201-822-3627. Posted by FAYLEN
Posted to MC-Recipe Digest V1 #706 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9
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