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Cornish Pasties

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Cornish Pasties

Ingredients Edit

Directions Edit

  1. Pre-heat oven to 220°C / 425°F / gas 7.
  2. Place the potato, onion and meat in a basin and mix well.
  3. Place the flour in a bowl. Add the butter and lard, rub in until the mixture resembles fine breadcrumbs. Add about 2 tablespoons of water and mix to form a firm dough. Turn out onto a floured surface and knead lightly.
  4. Divide the pastry into 4.
  5. Roll out each piece to about 15 – 18 cm (6 – 7 inches). Trim by cutting round the edge of a small plate.
  6. Divide the filling between each round. Brush the edges with water and draw up the pastry on each pasty, in a line over the centre of the filling. Seal well. Flute the edge with your fingers.
  7. Place the pasties on a baking sheet, fluted edges uppermost. Brush each with a little beaten egg or milk. Bake for 40 – 45 minutes, until golden brown.
  8. Serve hot or cold.

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