Cornish Pasty

Name: Cornish Pasty
Total time: 90
Yield: 6
Ingredients: 2 small carrots; 2.125 cups all-purpose flour, or more as needed; 1 teaspoon baking powder; 0.25 teaspoon salt; 0.5 cup butter, diced; 0.5 cup water; 1.25 pounds rump roast, cubed; 2 potatoes, peeled and diced; 1 onion, chopped; salt and pepper to taste; 2 tablespoons milk

Recipe by Barrie Malson from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

6 servings

•

2 small carrots
•

2.125 cups all-purpose flour, or more as needed
•

1 teaspoon baking powder
•

0.25 teaspoon salt
•

0.5 cup butter, diced
•

0.5 cup water

•

1.25 pounds rump roast, cubed
•

2 potatoes, peeled and diced
•

1 onion, chopped
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salt and pepper to taste
•

2 tablespoons milk

Instructions

Preheat the oven to 450 degrees F (230 degrees C).
Place carrots in a small saucepan and cover with water. Bring water to a boil and cook until tender, about 10 minutes. Let cool and slice.
While carrots cook, sift flour, baking powder, and salt together in a bowl. Add butter and rub to the consistency of coarse crumbs. Mix in water. If dough is sticky, add more flour.
Roll out dough to about 1/4-inch thick. Cut out six 5-inch circles. Do not stretch the dough.
Mix meat together with carrots, potatoes, and onion. Season with salt and pepper to taste.
Cover half of each pasty base with the filling. Moisten pastry edges and fold over the filling. Press edges together with a fork to seal.
Transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
Bake in the preheated oven for 10 minutes. Turn oven down to 350 degrees F (175 degrees C) and bake for 35 more minutes.