Ingredients
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3
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1 1/2
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3/4
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1
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3/4
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-
-
-
-
-
-
-
-
-
Directions
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., I am very good at pasties. Coming from a family of Finnish orient. This recipe is absolutely wonderful! I live in Ironwood Michigan and the winters are very long. Today I am going to see how my left over beef stew will work in the crust. This is an amazing crust that use now. I have changed from my old recipe to this one. Thank you for sharing this tradition. I will let you know how it turns out with left over beef stew., I made this 2 days ago. Having been fascinated with pasties and finding this simple recipe, I finally gave it a go. Followed this recipe exactly as posted. For the filling, I decided to use what I had on hand so that there was little loss of $ should I fail. So, used a quart of field peas with snaps from the bottom of the freezer dated 2013, one yellow onion, 4strips of beef bacon, 2 ounces grated cheddar and 1/4 c grated Parmesan . I cooked the field peas until tender, strained them, reserving the liquid. Fried the beef bacon, removed it and set aside to cool. Cut the bacon into small pieces. In the bacon grease, sauteed the chopped yellow onion, seasoned with salt, pepper and 1t. dried thyme. Added the field peas, sauted and mashed them in the skillet. Added some of the reserved cooking liquid, as needed, to get the preferred consistency. Removed this from the heat, added cheeses, stirred to melt and blend. I grabbed a biscuit sized amount of dough rolled it out and added a generous portion of the filling. I did brush the perimeter of each with a cornstarch and water mixture. Folded the dough over, crimped, rolled it up in a narrow roll then crimped again. Placed each pastie on the baking sheet and brushed the tops with an egg wash. This recipe made 7 large pasties. Next time, I will reduce the amount of dough for each pastie by about 1/3 to 1/2 the size, because we do not do manual labor, like the miners for whom the pasties were created. Baked at 350 F until tops browned. After removing from oven, placed a bit of grated cheddar on top. These were fantastic! After making sure the leftovers were completely cooled, I covered the leftovers with foil and refrigerated overnight. This pastie dough did NOT become soggy and pasties were better cold. Wonderful recipe! Gave it 5 stars. Thanks, Debber!
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Steps
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1
Done
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Mix Dry Ingredients in Mixing Bowl. |
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2
Done
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Cut in Shortening With a Pastry Blender Until the Mixture Resembles Coarse Crumbs. |
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3
Done
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Add Ice Water a Little at a Time, Tossing With a Fork to Make a Pastry-Like Dough. |
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4
Done
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Add a Bit More Water If It Seems Dry and Won't Hold Together When Squeezed Lightly. |
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5
Done
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Gather Into a Ball, Press Firmly Now, Then Wrap With Plastic Wrap and Chill While Preparing the Pasty Ingredients See Recipe # . |
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6
Done
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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. |
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7
Done
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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. |
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8
Done
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Brush Tops of Finished Pasties With Milk to Enhance the Crust It Will Bake to a Beautiful Golden Brown. |
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9
Done
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Note: Like Pastry Dough, Pasty Dough Should Be Handled as Little as Possible to Ensure Flakiness. So, *handle With Care* ! |
