Cornish Pasty

My recipe for Cornish Pasty. It takes it time but it is worth it.

Here is what you need for the pasty

- 500g flour

- 175ml cold water

- 120g butter

- 120g shortening

- 1 tbs salt

- 400g beef / mince

- 400g potatoes

- 400g carrot

- 1 onion

- salt and pepper

- 1 egg and a zip of milk

Make crumbs by adding flour to the butter and shortening.

Now knead the dough and add the water until it is flexible but still one piece.

Cover the dough and put it into the fridge for about 3 to 4 hours.

In the meantime you can read some other instructables and then make the filling.

For the filling peel and dice the potatoes. Do the same with the carrot and onion.

Cut the beef into small cubes. Or slice the mince.

Mix everything together and season it with salt and pepper (2:1).

Roll out the dough and cut it into circles (about 20 cm/ 8inch)

By using a plate you get perfectly sized dough circles.

Now fill the pastry circles.

Now you just need to crimp the pastry.

Brush the egdes lightly with water and fold it in half. Squeeze the edges together. Now start at one side and form a crimp. Fold the last bit underneath the pasty.

Glaze the pastys with a beaten egg with milk.

Bake the pasty at 165°C / 330°F for at least 50 minutes until they are golden.

There you go - Cornish Pasty-