Cornish Pasties
Baking and Desserts • British
Description
Lard can be replaced with butter or margarine.
Ingredients
- Wheat Flour 20 oz
- Lard 5 oz
- Water 10 fl oz
- Granny Smith apples 2 pieces
- Boneless pork shoulder 5 oz
- Bacon 5 oz
- Worcestershire Sauce 1 tablespoon
- Chopped Sage Leaves 1 tablespoon
- Chopped Sage Leaves 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a large bowl, combine the flour, a teaspoon of salt, and the lard, then use your fingers to rub the mixture together until it resembles coarse crumbs. Gradually stir in cold water with a fork until the dough comes together into a ball.
Step 2
Divide the dough in half, place each half on a separate board, wrap in plastic wrap, and refrigerate while you prepare the filling.
Step 3
For the filling, dice the apples (peeled) and pork into 1 cm cubes, and chop the bacon and sage. Combine the apples, pork, bacon, and sage with Worcestershire sauce, and season with salt and pepper.
Step 4
Preheat the oven to 375°F. Line two baking sheets with parchment paper. Generously dust the work surface with flour. Roll out the half of the dough into a sheet about 3 mm thick, then use a small plate to cut out six circles approximately 15 cm in diameter. If necessary, gather the scraps and roll them out again until you have six circles.
Step 5
Evenly distribute half of the filling between the circles, using a spoon to place it on one half of each circle, leaving about a 1 cm gap from the edge.
Step 6
Moisten the edge with water, fold the circle in half, and press the edges to seal the pastry. Crimp the edges with a fork or your fingers.
Step 7
Pierce the pastries several times with a fork to release air, and arrange them on a prepared baking sheet.
Step 8
Repeat the same process with the remaining dough and filling. Bake the pastries for about 20 minutes: the crust should turn slightly golden, and the temperature in the center of the pastry should reach 165°F. They can be served hot or warm.
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