Cornish Pasty

Name: Cornish Pasty
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: English, Scottish, British, European
Ingredients: 1 teaspoon baking powder; 118 milliliters butter, diced; 2 smalls carrots; 503 milliliters all-purpose flour; 2 Tbsps milk; 1 onion, chopped; 2 potatoes, peeled and diced; 567 grams rump roast, cubed; 0 teaspoons salt; 6 servings salt and pepper to taste; 118 milliliters water

Cornish Pasty might be just the main course you are searching for. One serving contains 532 calories, 33g of protein, and 23g of fat. This recipe serves 6. A mixture of flour, butter, water, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a small saucepan, cover carrots with water. Bring water to a boil and cook until tender, about 10 minutes.

Ingredients you will need

Carrot

Water

Equipment you will use

Sauce Pan

Let cool and slice. Sift flour, salt, and baking powder together in a bowl.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

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Bowl

Add butter, and rub to the consistency of coarse crumbs.

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Butter

Dry Seasoning Rub

Mix in water. If dough is sticky, add more flour.

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Dough

All Purpose Flour

Water

Roll dough out until about 1/4 inch thick.

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Dough

Roll

Cut out six circles, each about 5 inches round. Do not stretch the dough.

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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.

Ingredients you will need

Salt And Pepper