Draggingtree Posted November 12, 2014 Share Posted November 12, 2014 Cornish Pasties IngredientsFor the Short-crust Pastry:2 1/4 cups all-purpose flour2 teaspoons confectioners' sugar1 teaspoon salt3 ounces cold, unsalted butter, cut into pieces4 ounces lard or vegetable shortening, cut into pieces1 egg yolk6 tablespoons cold waterFor the Filling:10 ounces chuck steak, trimmed and cut into scant 1/4-inch dice1 small onion, very finely chopped1 medium carrot, cut into 1/4-inch dice1 small Idaho potato, cut into 1/4-inch dice1 1/2 teaspoons salt3/4 teaspoon freshly ground black pepper1 egg, lightly beaten DirectionsFor the pastry:Sift the flour, confectioners' sugar, and salt into a mixing bowl and add the butter and lard. Using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs. In a small bowl, whisk the egg yolk and water together and add to the flour mixture. Mix quickly, but thoroughly, until mixture just comes together to form a dough. Knead briefly until pastry is smooth with no cracks; the trick to making this delicate pastry easy to work with is kneading it just enough so that it can be rolled out and manipulated without breaking but yet retains its lovely crumbly texture. Press into a flattened disk shape and wrap in plastic. Refrigerate for at least 30 minutes and up to overnight before proceeding.Remove the pastry from the refrigerator and unwrap. Allow to soften slightly, then place on a lightly floured work surface and roll the pastry to a thickness of 1/4-inch. Using a small plate or saucer as a guide, cut out 6 (6-inch) rounds. (Scraps may be combined and reformed if you cannot get 6 rounds out of the first batch.) Stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round to keep them from sticking together) and refrigerate while you prepare the filling.For the filling: Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/cornish-pasties-recipe.html?oc=linkback Link to comment Share on other sites More sharing options...
Pepper Posted November 13, 2014 Share Posted November 13, 2014 I had no idea that these were also pasties.... 1 Link to comment Share on other sites More sharing options...
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